Quick sauteed chicken livers | Feastful Fork

 

Quick sauteed chicken livers

What do you consider an easy recipe? If your answer is “15 minutes or so, this Sautéed Chicken Livers in onions and tomatoes pass that condition as this can be ready in 15 minutes from the start of cooking.

Among other chicken liver recipes, this one is a deliciously simple meal that is sure to please. I usually serve this as a breakfast item. Although, of course, it is good if served as a lunch or dinner item, even as an appetizer. This is an awesome dish, as you would find out while cooking it and at serving time. The flavor of the livers is complimented by the sweetness of the onions and tomatoes, resulting in a delicious dish.

Quick sauteed chicken livers | Feastful Fork
Quick sauteed chicken livers | Feastful Fork

But you ask, is chicken liver healthy?

Chicken liver is a nutrient-packed yet economical cut of meat. This is one of the few organ meats that is a rich source of essential nutrients. Chicken livers are rich in protein, vitamins A and B12, iron, and zinc. They are also rich in folate, which is essential for healthy cell growth. A single serving of chicken livers provides more than 50 percent of the daily requirement for Vitamin B12.

So, let’s get to cooking!

Ingredients for sauteed chicken liver

  • fresh chicken livers
  • white or yellow onions (I find red onions a bit strong for this recipe)
  • Fresh tomatoes (the recipe asks for one medium-sized tomato, by the way)
  • olive oil for cooking the livers
  • cumin powder
  • turmeric powder
  • Salt and pepper to taste
  • juice of fresh lemon
  • Chopped parsley leaves to garnish

How to cook chicken livers

You must have seen Doc Oc in Spiderman. I wish, oftentimes, that I am the same, where I can do as many things at one time to be able to do more. This recipe is close to it, by just a bit. This is because I heat two pans separately and cook the liver in one and sautee onions and tomatoes in the other. Does that explain why this recipe takes just 15 minutes, in case you are wondering?

The truth be told, I cook them separately for two reasons: 1) I want the chicken livers to drain their juice within themselves; and 2) the sauteed vegetables in another pan so that they maintain their taste. Then I mix them at the end. And I mean “serving time” when I say “at the end.” They do not necessarily mix at cooking time, except for a minute by turning them twice if you want to serve them that way. In most cases, I just put them side by side and mix them at eating time.

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