Spicy Chicken Livers Recipes

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SPICY CHICKEN LIVERS



Spicy Chicken Livers image

Make and share this Spicy Chicken Livers recipe from Food.com.

Provided by Ranikabani

Categories     Chicken Livers

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb chicken liver
2 tablespoons canola oil
1 teaspoon cayenne pepper
1 teaspoon black pepper
1/3 teaspoon parsley flakes
salt, to taste
water, as needed

Steps:

  • Wash and cut livers into thin slices.
  • Heat oil in frying pan.
  • Add liver and fry for a minute or two while stirring.
  • Add cayenne pepper, salt, pepper, and parsley.
  • Add about 3/4 cup water and keep stirring (you can add salt, pepper and cayenne as needed).
  • Keep stirring on medium-high heat until the liver is cooked and the liquid disappears (add a little water and cook for a bit longer if the liver is uncooked when the water has evaporated).

Nutrition Facts : Calories 131.1, Fat 8.4, SaturatedFat 1.5, Cholesterol 261.6, Sodium 54.2, Carbohydrate 0.4, Fiber 0.2, Protein 12.9

FIVE-SPICE CHICKEN LIVERS



Five-Spice Chicken Livers image

Provided by Florence Fabricant

Categories     appetizer, side dish

Time 1h

Yield 6 servings as a first course, 3 to 4 as a main dish

Number Of Ingredients 13

1/4 cup all-purpose flour
1 teaspoon Chinese five-spice powder
Salt and freshly ground black pepper
1 pound chicken livers, trimmed and patted dry
2 tablespoons extra virgin olive oil
1 1/2 ounces pancetta, diced
2/3 cup chopped onion
2 large cloves garlic, minced
1/2 cup dry red wine
1 pound plum tomatoes, peeled, seeded and chopped
1 tablespoon minced flat-leaf parsley leaves
6 sage leaves, slivered
Soft polenta, for serving

Steps:

  • Mix flour and five-spice powder, and season with salt and pepper. Dust chicken livers with this mixture.
  • Heat 1/2 tablespoon oil in large skillet; add pancetta, onion and garlic. Sauté over medium heat until onion is soft. Remove all from pan.
  • Add remaining oil to pan, and add chicken livers in single layer. Sauté, turning, until lightly browned but not cooked through. Sauté in two batches if needed. Remove from pan.
  • Add wine, scrape pan and add tomatoes and herbs. Simmer 10 minutes, until tomatoes start to melt. Return onion mixture and livers to pan, simmer 5 minutes, check seasoning and serve over freshly cooked soft polenta.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 486 milligrams, Sugar 3 grams, TransFat 0 grams

SPICY PAN FRIED CHICKEN LIVERS WITH LEMON GARLIC DIPPING SAUCE



Spicy Pan Fried Chicken Livers With Lemon Garlic Dipping Sauce image

This recipe is a mix between the fried chicken livers they sold at the state fair in Michigan growing up, and the fried chicken livers I had in New Orleans. Very good! Even people who HATE liver have drooled over these spicy little gems.

Provided by graniteangel

Categories     Chicken Livers

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 17

1 lb chicken liver
2 cups buttermilk
1 teaspoon louisiana hot sauce
2 tablespoons Worcestershire sauce
1/2 cup cornflour
1/2 cup all-purpose flour
1 teaspoon fresh ground pepper
1 teaspoon Old Bay Seasoning
1 teaspoon creole seasoning
1/2 teaspoon cayenne pepper
1 cup peanut oil
1/4 cup mayonnaise
2/3 cup sour cream
2 tablespoons lemon juice
2 large garlic cloves, finely minced
1 teaspoon Old Bay Seasoning
2 teaspoons Worcestershire sauce

Steps:

  • Soak chicken livers in mixture of buttermilk, hot sauce, and worcestershire sauce for at LEAST 2 hours in the fridge.
  • For the sauce you want to mix mayo, sour cream, lemon juice, garlic, old bay seasoning and worcestershire sauce in a bowl until fully incorperated. You want to make it before you fry the livers to give the flavors time to mingle. Place in fridge until just about to serve.
  • In a bowl combined corn flour, all purpose flour, black pepper, cayenne pepper, old bay and creole seasoning.
  • Add your peanut oil to a large sauce pan. Make sure it's large enough to fit the livers, but leave enough room in between so they are not too crowded. Or you can do them in batches.
  • Roll the livers in the dry seasoned mixture and place in the hot pan. Try to keep the heat between Med-high to Med.
  • Cook about 8-10 minutes on each side. It depends on the size of the livers. Turn down the temp if they start getting too brown too fast.
  • If not sure on their being done, you can just brown them on each side and then pop them in a 350F for about 10 minutes.
  • Once done, serve immediately with a generous spoon full of dipping sauce.

Nutrition Facts : Calories 458.9, Fat 36.9, SaturatedFat 8.4, Cholesterol 209.9, Sodium 244, Carbohydrate 19.2, Fiber 0.9, Sugar 4.8, Protein 13.5

CHICKEN LIVERS PERI PERI



Chicken Livers Peri Peri image

This is a spicy but succulent dish of chicken livers with a chili and vinaigrette gravy. It contains brandy as the magic ingredient. It is great for an entree or main meal. Serve with toasted bread or with fresh bread rolls, and watch your guests mop up the gravy with the bread!

Provided by FAIRDINKUM

Categories     Meat and Poultry Recipes     Chicken

Time 2h30m

Yield 4

Number Of Ingredients 17

1 pound chicken livers, trimmed and cut into bite-size pieces
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons crushed red pepper flakes
2 bay leaves
1 pinch salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, chopped
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
½ cup chicken stock
1 tablespoon brandy

Steps:

  • Place chicken livers in a large bowl, and pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, chili flakes, bay leaves, salt, and pepper. Stir together, and refrigerate for 1 to 2 hours.
  • Remove livers to a bowl, and reserve marinade.
  • Heat 1 tablespoon olive oil and butter in a large skillet over medium heat. Stir in onion, and cook until tender, about 7 minutes. Increase heat to medium-high, and stir in chicken livers; cook for 2 minutes, being careful not to overcook the livers. Stir in the tomato paste, Worcestershire sauce, chicken stock, and the reserved marinade. Simmer gently for 5 minutes. Pour in brandy, and heat through.

Nutrition Facts : Calories 319.1 calories, Carbohydrate 6.6 g, Cholesterol 399.3 mg, Fat 22.5 g, Fiber 1.4 g, Protein 20.3 g, SaturatedFat 5.6 g, Sodium 264.8 mg, Sugar 2.4 g

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