Mediterranean Chicken Livers

Mediterranean Chicken Livers

Organic chicken livers dressed with the Mediterranean flavours. Makes an awesome pasta sauce or serve it with steamed rice or quinoa!

Vegans, turn away! Today we talk animals, animal meat, animals’ organs. YES!

Animal organs are the most nutritious parts that you can eat from an animal. They are particularly rich in B-vitamins, such as vitamin B12 and folate. They are also rich in minerals, including iron, magnesium, selenium and zinc, and important fat-soluble vitamins like vitamins A, D, E and K. Furthermore, organ meats are an excellent protein source. Overall they can be consider a kind of superfood!

However, because organs do absorb the most what the animal eats/drinks it is important to be very well aware of the source and prefer organic, grass-fed animals.

Here in Shanghai the only animal organ certified as organic is chicken livers sold on Kate and At least that I am aware of!

I try to consume them on a weekly base: stir-fried with sesami oil and seeds, wrapped in bacon and baked. Last week I tried a more “mediterranean” approach and cooked them with tomatoes, capers and olive oil.

They turned out SO GOOD I had to share the recipe with you guys!

Ingredients (serves 2):

  • 250 g organic chicken livers
  • 2 cloves garlic
  • 2 tbsp extra virgin olive oil
  • 2 cups cherry tomatoes
  • salt and pepper
  • 1 tsp capers
  • fresh parsley

Get all your ingredients ready on a cutting board. This recipe cooks quick so you want to have all you need already lined up. Cut each chicken liver in half, slice the mushrooms and halve the tomatoes.

In a skillet heat up oil and brown the garlic, add the mushrooms, season with salt and pepper and cook on medium-high until cooked and golden in color.

Add the chicken livers, tomatoes, capers, season again. Cover with a lid and cook on medium until meat is cooked and tomatoes are soft. This should take about 5-10 min.

Add some chopped fresh parsley and serve it up with a side of rice, quinoa, couscous…you name it.

I find this make also a great pasta sauce!


– Dani


About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.