Chicken livers

Do you have your favourite recipes to share?
I fry the livers in oil, with sliced onions, streaky bacon finely cut, chopped apple, s&p.
I'd like to try something different. Any new ingredients you can think of?

Chicken liver are darn good tasting done with a bit of "garam masala"spice powder,finely chopped onions, a bit of yoghut/coconut cream and fried in veg oil until the spicy curry is almost dry.
Good to go with naan,chapati,parata,pita,tortillas or briyani rice.

Remove giblets from chicken. Separate out liver. Cook briefly in microwave. Let cool. Feed to cats.

Chicken gibbets,split into halves,contents and tough wall membrane removed and sliced thinly are almost always used in the dry spicy liver curry dish to add a springy,crunchy texture.

Lightly peppered and lightly sauteed in butter, still slightly pink in the center.

#3 -- You mean gizzards.. Giblets are all the edible innards. A gibbet is a gallows.

As with Usher. Swish out the pan with a little sherry, heat to bubbling, and pour over the livers on toast. Worcestershire is not amiss.

Liver in Wine Sauce

Very easy, ready in about 30 minutes total including prep.

Great with rice – start cooking the rice before you start cooking the liver, and both should be done at about the same time. Broccoli is a nice additional side-dish with this.

Chicken Livers in wine sauce

1 lb. chicken livers
1 medium onion
6 medium fresh mushrooms (don’t substitute canned)
2 Tablespoons fresh parsley (don’t substitute dried)
4 Tablespoons butter
salt/pepper to taste
3 Tablespoons dry white wine (or chicken broth)
½ cup grated Parmesan cheese

Wash, pat dry and cut the chicken livers in half.
Peel & chop the onions
Wash, pat dry, trim & slice the mushrooms
Chop the parsley.

Melt the butter in a large skillet.
Saute the livers, onion, mushroom about 4 – 6 minutes, until the onion is limp and the livers are pink in the middle. Season to taste.
Add the wine, reduce the heat and simmer for 2 minutes.
Remove the skillet from heat and cover to keep warm.

Sprinkle with parsley and Parmesan cheese. Serve with rice.

#1 did you mean basmati rice instead of briyani rice???

Thanks all. I went with tribolite's suggestion and used curry (didn't have garam masala) and coconut milk. Really good combination with chicken livers.
Midwesterner's recipe looks also interesting with the addition of white wine and parmesan cheese. Thanks.

#5.Yes,gizzards,including other ediable giblets like heart and intestines.
#7.Yes,bastami rice which we often incorrectly refer to as "nasi briyani" which is the spiced flavored rice which could include meat,poultry and prawns.

Chopped chicken livers.
After cleaning, the livers are fried in a little oil/chicken schmaltz with a lot of sliced onion, seasoned well with S&P. then cooled.

A couple of hard boiled eggs are readied.

The lliver and the eggs are chopped, either by hand with a knife or in pulses i a food processor. Check the seasoning and serve with crackers or thin slices of rye bread toast.

#10.Sound nice.Sort of like chicken liver pate?

Oh yes! My aunt makes the best chicken liver dish!

It uses mainly ground coriander as the main spice. I'm sure she uses red onions, shallots, ginger, garlic, ground coriander, ground cumin, cinnamon stick and cardamom. She blends these in the food processor and saute the paste in hot oil until it's fragrant. Then, she adds the cleaned livers and cook these to perfection. Salt to taste.

Personally, I prefer to brown the livers quickly in hot oil just to sear the offal and then add to the spicy paste.

Chicken Liver Kushiyaki (grilled skewers) with teriyaki sauce or with just salt & pepper

It's really good served on Matzo but is also good on crackers. It's an excellent appetizer.

very similar in outcome to midwesterner's tip:
first, clean those livers well, cut out of connecting tissues with sissors and wash out any blood clots, keeping lobes as whole as possible (some infractions are tolerable). chop onions and garlic cloves.

brown chopped onions and garlic cloves in oil (olive oil is good but not absolutely necesary. any oil or fat like chicken or goose fat) will do, but don't use much. midway through saute (when onions START to become translucent), add sliced champingion mushrooms and livers (all this blotting and drying business is superfluous). continue to saute gently while mixing until the onion is limp and the livers are VERY pink in the middle, which is indeed 4-6 minutes later. Don't leave the stove unattended at this stage; chicken livers suffer terribly by overcooking, and that's what you should pay attention to.

add salt and pepper to taste (taste the liquid in the pan). Then, turn the heat way up, and when it is sizzling, splash in any dry RED wine, nasty or not. once the pan is very hot again turn to simmer, mixing occassionally (try to avoid breaking up the livers) for maybe two minutes. avoid overcooking!

if you need to keep this warm, before serving, turn the heat off as soon as the pan has reheated after adding wine.

very nice with rice