Equipment
Ingredients
Chicken Livers
- 50 g butter
- 450 g chicken livers, trimmed, drained, patted dry, chopped into bite-sized pieces
- 100 g onion, finely sliced
- 15 g garlic, finely sliced
- 1 g red pepper flakes
- 25 ml lemon juice, juice only
- 200 g yogurt
- 5 g fine sea salt
- 2 g freshly ground black pepper
Parsley Salad
- 30 g parsley, leaves roughly chopped, stalks very finely chopped
- 50 g onion, very finely diced
- 5 g lemon zest, zest only
- 30 ml extra virgin olive oil
- 1 g fine sea salt
- 1 g freshly ground black pepper
Serving
- 4 pita bread, toasted and slit open
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 527 kcal
- Protein
- 28 g
- Carbohydrates
- 46 g
- Fat
- 26 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 1120 mg
- Saturated Fat
- 10 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 422 mg
- Potassium
- 552 mg
- Calcium
- 160 mg
- Iron
- 11.8 mg
- Magnesium
- 55 mg
- Phosphorus
- 471 mg
- Zinc
- 4.1 mg
- Vitamin A
- 3848 mcg
- Vitamin C
- 39 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.3 mg
- Vitamin K
- 126 mcg
- Vitamin B6
- 1.1 mg
- Vitamin B12
- 18.9 mcg
- Thiamin
- 0.57 mg
- Riboflavin
- 2.17 mg
- Niacin
- 12.6 mg
- Folate
- 701 mcg
- Water
- 201 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat a frying pan over medium heat. Add 25g (half) of the butter. Once melted and the pan is hot, add the chicken livers and brown them on each side until colored but not fully cooked, about 3-4 minutes per side. Add the sliced onion and cook for 5 minutes, stirring occasionally. Then, add the garlic and red pepper flakes and cook for another 2 minutes, stirring constantly.
Squeeze in the lemon juice, starting with 6ml (1/4 lemon) and adding more to taste. Add the remaining 25g of butter and let it melt. Baste the livers with the sauce for 2 minutes over medium heat, until the sauce is bubbling. The livers should be firm with a hint of pink in the centre. Stir in the yogurt, mix well, and season with 5g salt and 2g pepper, or to taste. Remove from heat and let it rest while preparing the salad.
In a bowl, combine all the parsley salad ingredients: chopped parsley leaves, finely diced onion, lemon zest, and olive oil. Season with 1g salt and 1g pepper. Mix well to combine all ingredients.
Toast the pita breads until warm and slightly crispy. Carefully slit them open along one of the long sides.
Spoon the chicken liver mixture into the prepared pita pockets. Top with the fresh parsley salad and serve immediately.
Chef's Notes
- For the best results, use high-quality chicken livers. Look for livers that are fresh, firm, and have a deep red color.
- Do not overcook the livers to keep them tender and juicy.
- Adjust the amount of lemon juice and chili flakes to your liking.
- This dish is best served immediately for optimal flavor and texture.
Storage
Refrigerator: 2 days — Store in an airtight container.
Reheating: Reheat gently on the stovetop until heated through.
Troubleshooting
Chicken livers are tough and dry.
Cause: Overcooked chicken livers.
Fix: Slice the livers thinly and serve with plenty of sauce.
Prevention: Cook chicken livers until just cooked through, with a hint of pink in the center.
Sauce is too thin.
Cause: Not enough reduction time.
Fix: Simmer for a few more minutes to reduce and thicken, or add a small amount of cornstarch slurry to thicken.
Prevention: Ensure the sauce bubbles and slightly thickens during cooking.
Pita Bread is dry and not pliable.
Cause: Over-toasting or old pita bread.
Fix: Lightly brush with water and toast for a short time again.
Prevention: Toast pita until just lightly browned and use fresh pita bread.
Cultural Context
Chicken livers are popular in Middle Eastern cuisine, often prepared with onions, garlic, and spices. The dish is usually served with pita bread or rice.
