Sautéed Chicken Livers with Peppers and Onions
Tender chicken livers are pan-seared and tossed with sweet onions and crisp green bell peppers in an aromatic spice blend. Hearty and full of flavor, this quick meal is wonderful served over fluffy rice or tucked into warm crusty bread.
Ingredients for 2-3 portions
Instructions
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1
Rinse the chicken livers thoroughly under cold water in a strainer, drain well, trim away connective tissues, and cut into bite-sized pieces.
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2
Slice the onion and green bell pepper into thin julienne strips and set aside.
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3
Heat 3 tbsp of olive oil in a skillet over medium-high heat.
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4
Add the chicken livers, bay leaves, and dried rosemary, searing for 4–5 minutes until golden brown on the outside, then transfer the livers and bay leaves to a plate.
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5
Add the remaining 1 tbsp of olive oil to the same skillet over medium heat.
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6
Add the sliced onions and sauté for 3–4 minutes until softened.
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7
Add the sliced bell pepper and sauté for 2–3 minutes until tender-crisp.
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8
Return the chicken livers and bay leaves to the pan with the vegetables.
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9
Season with black pepper, cumin, garlic powder, paprika, and salt, stirring well to combine.
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10
Cover the skillet with a lid and cook over medium heat for 8–10 minutes to allow the flavors to meld and the livers to cook through.
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11
Remove the lid and sauté for another 1–2 minutes until everything is evenly coated and glossy.
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12
Transfer to a serving plate, garnish with fresh lemon slices, and serve warm with rice or tucked into crusty bread.
