Treat yourself and your family to this nutritious iron-rich chicken liver stew. Tender chicken livers with onions and mild spices stewed in organic chicken broth are perfect for lunch or dinner.
Enjoy this chicken liver stew once per week to boost your iron and other nutrients.
⭐Why you will love this recipe
- It is very affordable and easy to make. Even fresh organic chicken livers cost just below 4$ per pound.
- Chicken livers are a great source of so many nutrients and vitamins: iron, vitamin A and E, B12, Copper, and Folate.
- Great superfood for the whole family, including kids.
Chicken Livers - I use fresh organic chicken livers. I buy mine at the Whole Foods store. If you have frozen livers, let them thaw overnight in the fridge.
Olive Oil - Olive oil or other oil to fry the onions.
Onion - Chicken livers love onion. This ingredient is for sure a must in this recipe.
Salt - Add just the right amount of salt for your taste.
Spices and Herbs - I made a great mix of sweet and mild spices to make this chicken liver stew even better. My herb mix consists of marjoram, basil, thyme, paprika, garlic powder and some black peppers. You can use other herbs as well.
Chicken Broth - I used organic low sodium chicken broth to cook the livers. You can use any broth or even water instead. Just make sure to adjust the amount of salt.
Apple Cider Vinegar - Just a little bit of apple cider vinegar added to the stew will make the liver taste more tender and taste better.
Fresh Chopped Parsley(optional) - Add some fresh chopped parsley at the very end. It will give the fresh, spring taste to this liver stew.
See the recipe card for quantities.
🔪How to make chicken liver stew
Prepare Ingredients - rinse, drain and pat dry chicken livers. Each liver has two parts. Cut each liver in half and trim it to remove any connective tissue and fat. Peel and slice the onions into half or quarter rings as shown above.
Cook Onions - add olive oil to your frying pan and heat it over medium heat. Add the sliced onions and cook them on medium-low heat stirring frequently for about 10 minutes or until they become translucent and just start caramelizing.
Add Livers - add cleaned and trimmed livers, salt and spices. Stir and cook on medium heat for about 4-5 minutes flipping them halfway. Cook until livers brown on both sides.
Add Broth - now add the broth and apple cider vinegar to the pan, cover and bring the stew to boil. Once it boils, turn the heat on low and cook for another 10 minutes or until the livers' internal temperature riches 165°F and no bloody inside. It can remain slightly pink.
Hint: do not slice onions too thin to prevent them from burning.
Spicy: Add 1.4 teaspoons of cayenne and ½ teaspoon of garam masala if you like spicy food.
Veggie-deluxe: As an option, you can add a frozen mix of carrots, peas or other vegetables to the stew.
Creamy(my favorite): You can make this sweet creamy by draining half of the broth and adding ½ cup of sour cream at the end. So good!
- Cutting board
- Measuring cup and spoons
- Stainless steel frying pan with the lid
- Wooden spatula
You can serve this delicious chicken liver stew over noodles, rice, or even potatoes.
I always offer a side of salad or some steamed veggies to go with this meal.
Try this air fryer potatoes and carrots to go with this stew.
🌡️Storage and reheating
Refrigeration: Store the leftovers in an airtight container in a fridge for about 3 days. Reheat in a microwave or frying until sizzling hot.
Freezing: Although I do not recommend freezing cooked livers as their texture and shape will change, you can freeze them for up to 3 months in a freezer-safe bag or container.
Soak raw livers in milk or water in the fridge for 1-2 hours to remove the bitter taste.
How often can I eat chicken livers?
- although chicken livers are highly nutritious, it is recommended to enjoy this superfood one time per week, between 100-300 grams.
Can small kids have chicken livers?
- Yes, chicken livers are a great food for kids with so many benefits. It is soft and easier to eat compared to regular meat. Double-check it is fully cooked before offering and offer it in moderation.
Other recipes with chicken liver
Chicken Liver Stew
- 1 colander
- 1 cutting board
- 1 Measuring Cup
- 1 set of measuring spoons
- 1 frying pan with the lid
- 1 wooden spatula
- 1 pound chicken livers cleaned and trimmed
- 1 large onion sliced into half or quarter rings
- 1 Tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon dry marjoram
- ½ teaspoon paprika powder
- ¼ teaspoon garlic powder
- ¼ teaspoon dry thyme
- ¼ teaspoon black pepper or more by taste
- 1 cup low sodium chicken broth or water
- 1 Tablespoon apple cider vinegar
- 3 tablespoons chopped fresh parsley optional
- Preheat oil in a frying pan over medium heat. Add sliced onions and cook for about 10 minutes stirring them often until they become translucent and begin to caramelize.
- Add cleaned and trimmed chicken livers, spice mix and salt. Stir it gently to distribute the herbs and salt. Fry for another 4 minutes flipping the livers halfway until both sides are browned.
- Add broth and apple cider vinegar, cover the pan with the lid and bring to boil. Turn heat on low and let it simmer for about 10 minutes or until the thickest liver's internal temperature reaches 165°F. Add freshly chopped parsley on top(optional). Enjoy your meal!
- wash and trim the livers before cooking.
- soaking the liver in the milk (in the fridge) for couple of hours will reduce the bitterness.
- liver may remain pink inside (not bloody), but make sure the internal temperature reaches 165°F.
- wash your hands and surfaces after handling raw livers.
Leave a Reply