Sauteed Chicken Liver with Onions and Tomatoes in 15 Minutes

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.

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.

Doc Oc on the move, let’s go:

Heat the first pan with the chicken livers over medium heat and let them drain off their juices by stirring occasionally. Add olive oil midway and continue to stir.

While the first pan is busy, sautee the onions in oil on the second pan; stir – this time constantly. Give it a good five minutes or until the onions have wilted.

The test is on the texture: when the livers look seared on the outside but still soft on the inside, they are done. We do not want the liver to become rubbery by overcooking. By the way, it can also become rubbery when cooked on high heat, so maintain on medium-high heat.

Then add the chopped tomatoes and continue to stir until onions and tomatoes are mixed well and are soft. Add salt and pepper to taste. At this time, both the livers and the onion-tomato mixture are almost done, separately.

Add turmeric and cumin powder to the livers and stir twice, followed by a good squeeze of lime or lemon juice, then turn the heat off.

Time to serve sauteed chicken livers

As I have already hinted in the previous paragraphs, there are two ways to serve this dish:

1. Transfer the sauteed vegetables to the pan of livers and give them a good mix by turning once or twice. Then move them to a serving plate. Sprinkle with chopped parsley.
2. Transfer chicken livers onto a serving plate gently pushing them on one side then transfer the sauteed vegetables on the other. Sprinkle with chopped parsley.

A matter of presentation, you can tell. Enjoy. I promise you, this is one of the best chicken liver recipes you would keep in your recipe box. It almost beats its adobo counterpart I take that back, the adobo version is totally a different dish. I suggest you try it as well.

More serving suggestions:

Serve with steamed white rice, it’s heavenly.

Mr. Green Eyes prefers to eat this with pita bread. With his hand, he cuts the pita bread in bite sizes and scoops the sauteed chicken livers with it for one good bite. There may be no need for this, but he squeezes half a lime into the dish as it is served. It gives additional character to the taste of the dish. So then, serve this with lemon wedges on the side.

How to store leftover sauteed chicken liver

Now that the presentation drama is over, and the chicken livers were really supposed to be mixed with sauteed onion and tomatoes, leftovers can be kept together in one airtight container in the fridge. This can be consumed cold or heated. A minute in the microwave will be enough – I imagine your leftover is one serving size. Otherwise, return chicken livers and onion-tomato mix in a pan and cook over medium-high heat for 2-3 minutes; or 5-6 minutes cook time over medium heat.

Another way to keep them is on a plate covered with plastic wrap until the next serving time.

Cooking and Serving Tips

• Use fresh chicken livers. Frozen chicken livers tend to be watery unless you have thawed it and drained it well.
• To remove the strong flavor or the metallic taste, soak livers in milk then drain them before cooking. Alternatively, add a touch of heavy cream while in the cooking process.
• Bite-size pieces can be an option if you wish.
• Add finely cut mushrooms to the sauteed onions and tomatoes – a nice touch.
• Sprinkle with crunchy salty bacon bits before serving – tell me how this comes out. Oh my, my!
• Serve with baked or mashed potatoes on the side. This can also be served with steamed white rice, dinner rolls, or pita bread.
• This is also an awesome side dish, along with your main dish and staples.

Sauteed Chicken Livers with Onions and Tomatoes in 15 Minutes

• Author: Magida

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Description

Quick and tasty chicken livers with onions and tomatoes that are ready in 15 minutes or less. Good as an appetizer, or main meal and goes well with steamed rice, dinner roll or pita bread.

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Ingredients

Scale 1x2x3x

1 kilo chicken liver

1 medium-sized onion

4 garlic cloves, minced (optional)

1 medium-sized tomato

salt and ground black pepper, to taste

1 tsp cumin powder

1/2 tsp turmeric

1 tbsp juice of fresh lemon

3 tbsp extra virgin olive oil

2 tbsp cooking oil for sauteeing

1/4 cup water

minced fresh parsley ( for garnishing)

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Instructions

• Clean chicken liver and drain – for about 3 minutes. No need to dry further with a paper towel. Transfer them to a pan and cook on medium heat for about 2 minutes. At this stage, the livers will cook from their own juice – let the juice evaporate. If the livers turn out to be too dry, add water (sparingly).
• Add turmeric and cumin and stir for half a minute. Add the juice of fresh lemon and let boil – do not stir.
• Add olive oil and cook the livers further until done — about 10 more minutes.
• In another pan, sautee onion and garlic (if using) in cooking oil until transparent. Add tomatoes, salt, and black pepper and stir for another minute.
• Transfer chicken livers to a plate, top with onion and tomato mixture and minced fresh parsley/
• Serve with steamed white rice or bread.

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Frequently asked questions:

Can I use a food processor to chop the onions?

I suggest you don’t for this dish because food processors tend to make the onions watery which will also result in additional time sauteing it. As in caramelized onions, they are best cut and chopped using a sharp knife.

Can I replace garlic with garlic powder?

Yes, you can. Add the garlic powder after the onions are wilted or after the addition of the tomatoes.

Can I replace the chicken liver with other types of livers?

Yes, you can. The difference would then be the cooking time.

Can I reuse leftovers to make chicken liver pate?

I have not tried it with this dish. For the best flavor, chicken liver pate is best done from leftover chicken liver adobo.

Can I use butter in this recipe?

Yes, of course. The only reason I don’t is that butter burns faster. With medium heat, however, butter is not a bad option at all. Unsalted butter is a better choice.

Can I roll the livers in flour before cooking them?

Yes, you can.

What other spices can I add to this dish?

Any mixed spices of your choice, black lemon powder, cinnamon, and cloves powder. Bay leaves and fresh thyme leaves are good options as well.