Zesty Lemon Stewed Chicken Livers - Tender & Flavourful
Nutritional value per serving
Calories220kcal
Carbs5gram
Fat12gram
Protein25gram
Ingredients
- Chicken livers (fresh, cleaned, no connective tissue)500 g
- Olive oil (extra virgin recommended)2 tbsp
- Yellow onion (medium, finely chopped)1 piece
- Garlic cloves (minced)2 pieces
- Fresh lemon juice2 tbsp
- Chicken broth (low sodium)150 ml
- Fresh parsley (chopped, for garnish)2 tbsp
- Salt (preferably sea salt)to taste n/a
- Black pepper (freshly ground)to taste n/a
- Optional: pinch of crushed red chili flakes1 pinch
This recipe for stewed chicken livers with lemon is a delicious and simple dish perfect for home cooks of all skill levels. The lemon adds a bright, zesty flavor which complements the richness of the chicken livers. Using common ingredients, this dish can be prepared easily with tender results. The total cost of ingredients is approximately $8 (USD), €7, £6, and ₹600, varying with location and ingredient quality. The dish serves 4 and has about 220 kcal per serving. It suits gluten-free and low-carb diets, has a medium complexity due to careful cooking of livers, and takes about 40 minutes total time including preparation and cooking. Food safety is emphasized with proper cooking to an internal temperature of 75°C (167°F).
Preparation instructions
Prepare the Chicken Livers
1Rinse chicken livers gently under cold water and pat dry with paper towels. Trim any visible connective tissue or fat. This ensures a clean, tender texture.
Heat Olive Oil and Sauté Onions
2In a skillet over medium heat, add olive oil and sauté finely chopped onions for about 5 minutes until translucent and softened, stirring occasionally.
Add Garlic and Chili Flakes
3Add minced garlic and optional crushed red chili flakes to the skillet. Cook for 1 minute until fragrant, stirring continuously to prevent burning.
Add Chicken Livers to the Pan
4Place the prepared chicken livers in the skillet. Cook for about 3 minutes on one side, then turn carefully to the other side.
Add Broth and Lemon Juice
5Pour in the chicken broth and fresh lemon juice. Stir gently to mix. Reduce heat to low, cover the skillet, and let it stew for about 10 minutes.
Check Internal Temperature and Season
6Use an instant-read thermometer to check internal temperature of the livers; it should reach at least 75°C (167°F) to ensure safety. When done, season with salt and freshly ground black pepper to taste.
Garnish and Serve
7Sprinkle chopped fresh parsley over the dish for a fresh herbal note. Serve the stewed chicken livers warm, with crusty bread or over rice if desired.
Cooking Tips
1Always use fresh chicken livers from a reputable source and keep them refrigerated until use.
2Avoid overcooking chicken livers, as they can become tough and grainy; cook just until internal temperature reaches 75°C for safety and tenderness.
3To prevent cross-contamination, use separate cutting boards and utensils for raw poultry and other ingredients, and wash hands thoroughly after handling.
4If you prefer a creamier texture, stir in a tablespoon of cream or yogurt just before serving.
5Use fresh lemon juice rather than bottled for the best bright and fresh flavor.
Equipment Needed
- Skillet or frying pan with lid
- Knife and cutting board
- Instant-read thermometer
- Spoon or spatula
- Measuring spoons and cups
- Bowl for rinsing and drying livers
Shopping List
- [ ] 500g fresh chicken livers (~$4) - Choose livers that look moist but not slimy, with an even reddish color.
- [ ] Olive oil, extra virgin (~$0.50 for needed amount) - Good quality adds flavor.
- [ ] 1 medium yellow onion (~$0.20) - Firm and without spots.
- [ ] Garlic cloves (~$0.10) - Fresh and firm.
- [ ] Fresh lemon (~$0.50) - Heavy for its size, with bright yellow skin.
- [ ] 150 ml chicken broth (~$1) - Low sodium preferred.
- [ ] Fresh parsley (~$0.50) - Bright green leaves.
- [ ] Salt and black pepper (~$0.20) - Opt for sea salt and freshly ground black pepper for best taste.
FAQ
How do I know when chicken livers are fully cooked?
Use an instant-read thermometer; chicken livers are safe to eat when they've reached an internal temperature of 75°C (167°F). They should also be firm to the touch and not bloody inside.
Can I use frozen chicken livers?
Yes, but be sure to thaw them completely in the refrigerator and pat dry before cooking to avoid excess moisture in the dish.
What can I serve with stewed chicken livers?
They pair well with crusty bread, rice, mashed potatoes, or a fresh green salad.
Can I substitute lemon juice with something else?
You can use lime juice or a splash of white wine vinegar for a similar acidity, but lemon juice is preferred for its distinct brightness.
How should I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before eating, ensuring the internal temperature reaches 75°C (167°F).