Spiced Chicken Livers


I devised this recipe from a similar creation by my own mother, Joginder, when as a family we lived in Nairobi in Kenya. It was always a simple dish which we had along with the more substantial dishes for supper. I tried this recipe on my two oldest children back in the mid-eighties when as a full-time teacher with three children under the age of 9 I still wanted to come up with some interesting food mid-week. It was a great surprise when they continued to ask for “the yummy chicken for our toast bread from France” – and Graham quite liked it too! It is still a favourite at the table now as a tasty and unusual appetizer and I did make it in France when my dear friend Carolyn hosted some of our charity suppers.

I hope you enjoy it as much as my family has over the years!

Rani x

~ SPICED CHICKEN LIVERS ~ Serves 2 and ideal for an appetizer before supper ~

You will need:

2 oz of salted or unsalted butter

1 medium onion –  finely chopped

1 clove of garlic – finely chopped

1/2 lb chicken livers

1 inch cut piece of fresh ginger – finely grated

2 teaspoons of garam masala

Juice of 1/2 a lemon

Cooking Instructions for the hob:

  • Melt the butter in a pan and cook the onion until golden brown.
  • Add the garlic and cook for 1 minute on a medium heat.
  • Add the chicken livers, turn up the heat and saute’ for 3 to 4 minutes.
  • Add garam masala and ginger and continue to cook for 1 more minute.
  • Remove from the heat and mix in the lemon juice.
  • Serve on or beside some crusty french bread with a green salad.

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