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Spicy Chicken Livers on Ciabatta

 In Chicken, Dinner/Supper, Lunch

chicken livers on ciabatta

This is proper ‘blokes’ food! I can just imagine my older brother eating this with a ice cold beer whilst watching the rugby. But ladies, don’t let that put you off, I think I might’ve enjoyed this more than my husband did… AND I had beer with it.

I think Chicken Livers are quite popular in most South African households. Most of the time they are cooked in a spicy peri-peri sauce with a tomato base but I like to cook them in a creamy sauce at times also. But I never, ever do them without chillies. It’s just not the same without chillies.

This is as easy as pie and takes about 25-30 minutes from prep to plate so it makes for a perfect quick supper. To feed a crowd, just add more chicken livers, as easy as that. You could serve it on any bread you prefer but I like the crunchy ciabatta rolls as the crunch goes well with the softness of the chicken livers and mushrooms.

Serve with a sprinkling of fresh parsley,  some extra chillies and an ice cold beer and you’re partner will praise the ground you walk on! Guaranteed!

chicken livers on ciabatta

Serves 4

1kg chicken livers, cleaned and trimmed
1 onion, finely chopped
3 garlic cloves, crushed
1 red chilli, finely chopped
250g mushrooms, sliced
300ml chicken stock
250ml Cream
1 tsp paprika
Salt & Pepper to taste
Bread rolls to serve

  • In a large pan/wok, brown the chicken livers and set aside.
  • Fry the onions and garlic in the same pan until fragrant and translucent.
  • Add the mushrooms and the chilli and fry until the mushrooms start to brown.
  • Add the chicken livers back to the pan and add the chicken stock, cream and paprika.
  • Allow to simmer gently for 10-15 minutes until the chicken livers are cooked. If you want to thicken the sauce slightly, mix 2tsp cornflour with 1tbsn cold water and add to the sauce. Allow to simmer until thickened.
  • Season to taste and serve warm on fresh bread rolls.
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Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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Showing 11 comments
  • Natalie

    YUMMY! Busy making these for dinner right now! Thanks for the awesome recipes!

  • Sarah Graham

    These sound flipping unbelievable. Can’t wait to try! Love chicken livers and have never bothered to try cooking them!

    • Ally_R

      Sarah, they are amazing! You really should try it. It’s so cheap and so easy!

  • Stacey Vee

    This recipe is divine! Hubby and I are about to make chicken livers for the first time. Glad I stopped here first. Yum.

    • Ally_R

      Let me know how you liked it Stacey!

  • Tim

    This is a great recipe. I love chicken livers. My mum used to add half a green pepper, diced as well as a teaspoon of vinegar or diluted and strained tamarind pulp to the dish. It definitely adds a different dimension to the taste. Very very yummy.

    • Ally_R

      Tim: I don’t eat green pepper so wouldn’t add that but the vinegar sounds like a good idea!

      Me: Oooh bacon sounds delish. Thanx for the idea!

      Johan: I also sometimes put brandy into the sauce, just don’t always have it!

  • Me

    Try some tomato paste, and bits of bacon to the dish!

  • Johan

    Love chicken livers and your recipe is a good one. I normally also add a tot of brandy (good stuff, not the cheapest) which rounds it off nicely.

  • Hila

    I love chicken livers every which way. We sometimes do them peri peri style, tomato or cream, sometime we do them Eastern European style (caramalised onions, salt and pepper) and sometimes Israeli style (cumin, paprika, tumeric, carmalised onions)

    • Ally_R

      Oooh yum! Israeli style sounds divine! 🙂 Thanx for the tip!

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