In recent times, this organ meat from the chicken has proven to be rich in healthful nutrients and is mostly inexpensive. In fact, chicken livers provide more nutrition than the famous chicken breast! Read more to find out why you should eat chicken livers and what is the healthiest way to prepare them. Another common concern about eating liver is that it contains toxins. However, the liver does not store toxins.

Chicken liver is actually a popular and integral part of some well-loved European, Asian, and Southern dishes. It isn’t pretty to look at, but it can taste delicious when cooked properly and is an excellent food to add to your repertoire. Chicken liver is inexpensive, a great source of nutrients, versatile, and easy to cook. Rich in nutrients and a variety of vitamins and minerals, the food packs a powerful punch of health benefits.
Rather, its job is to process toxins and make them safe or turn them into something that can be safely removed from the body. The iron, folate and vitamin combination help keep your body producing healthy red blood cells. With such a high content of Vitamin A, of the daily recommended dose, chicken liver nutrition is great support for eyesight. Even though liver is incredibly healthy and nutritious, it should not be consumed daily. Eating it once per week is enough. Bottom Line: Liver contains many essential nutrients.
Heart Health: Chicken liver contains selenium, a mineral that helps to prevent and manage cardiovascular conditions such as heart disease, stroke, and high cholesterol. Organ healthOften called a superfood, chicken liver is packed to the brim with nutrients to keep your body healthy. Vitamin A helps protect your vision and eye health, strengthens your immune system, and helps organs like the kidneys and heart function properly. Vitamin B2, or riboflavin, helps your body make energy from food and keeps cells strong. Beyond contributing to blood health, Vitamin B12 also helps your brain work better.
Do try out these Easy to Make Healthy Options with Chicken Liver:



250-300 gms, chicken liver, cleaned- washed and cut 1 x 2

Chicken keema-150gms

2 tsp oil

1 tsp ghee/butter

1 bay leaf

3-4 peppercorns

2 green cardamoms

1 tsp cumin seeds

1 tsp ginger-garlic paste

1 tsp chopped green chilies

1 cup chopped onions

½ cup tomato puree

Curd-1/4 cup thick, beaten

Salt to taste

½ tsp turmeric powder

½ tsp red chili powder

1 tsp kasuri methi

½ tsp garam masala powder

1 cup water to cook

Baby potatoes- 6- 8 no

Coriander leaves- 2 tbsp. chopped

Lime juice- 2 tsp

Pre-prep all the ingredients for the chicken liver recipe. Heat oil and butter/ghee in a pan, add in the whole spices and wait for a few seconds, add in the chopped onions and saute for 3-4 mins, add little water if needed and add in the ginger-garlic paste, chilies and mix well. Add in the tomato puree, salt, all powdered spices, kasuri methi and mix well. Add in the baby potatoes, chicken keema and cook on a medium flame for 2-3 mins, add little water. Add in the chicken liver pieces and bhunao the mixture. Add in the curd and mix, simmer and cover the dish and cook on a low flame for 12-15 mins, the oil starts separating by now on the sides, add in the fresh coriander leaves, lime juice and serve hot with phulkas, rotis, parathas, salad etc.




350-400 gms, chicken liver, cleaned and washed

2 tsp oil

2 tsp butter

2 tsp garlic, chopped

1 bay leaf

3-4 peppercorns

1 small onion, chopped

Salt and pepper to taste

1 tbsp. maida

1 tsp mixed herbs

2 tbsp. white wine

½ tsp chili flakes

½ tsp garam masala powder

¼ tsp chaat masala powder

1 cup chicken stock/ water

2-3 tsp thick fresh cream- unsweetened

To serve the canapes:

Savoury crackers/ Monaco biscuits as needed

Small mini short crust pastry tartlets can be used as well

Assorted lettuce leaves to place as a base on the crackers/ decoration

Olives- black/green/stuffed to slice and place on top for garnish

Fresh sprigs of parsley for garnish

Cherry tomatoes/ gherkins/ pickled veggies for accompaniments.


Pre-prep the ingredients for the chicken liver recipe. In this case we will first cook the chicken liver in a pan and then cool it down, blend it into a puree/paste and pipe it out onto crackers/ savoury biscuits etc and serve it on a cold platter for a snack bite. Start with cooking of the chicken liver, heat oil and butter in a pan, add in the bay leaf, peppercorns, garlic, onions and saute for a few minutes. Add in the chicken liver pieces and saute for 2-3 mins. Add in the salt, pepper, herbs, and refined flour and saute for 20 seconds. Now pour in some white wine/ red wine and some stock or water just to cover the livers in the pan, add garam masala powder, simmer and cook for 20-25 mins and cool. Blend it into a paste, add cream during the blending stage and remove, add in the chaat masala and mix well, chill the liver paste for 30 mins. Now to assemble the liver canapes, place the crackers on a serving platter/ plate, place some crisp lettuce pieces, pipe out the chilled chicken liver paste using a piping bag and a star nozzle. Pipe out rosettes and garnish with assortments as listed above. Serve cold.




350-400 gms chicken livers, cleaned, washed and cut 1 x 2

2 tsp oil

1 tsp butter

1 piece of cinnamon stick

1-2 black cardamoms

1 tsp ginger- garlic paste

1 tsp chopped green chilies

2-3 spring onions, chopped

1 cup fresh mushrooms, cut 1 x 2

2 tsp soy sauce

1 cup stock

Salt and pepper to taste

½ tsp mixed herbs

1 tsp red chili sauce

2 tsp peanut butter

2 tsp tomato ketchup

1 cup stock/water

2 tsp chopped coriander leaves

2 -3 tsp fresh mint leaves cut

¼ tsp honey

2 tsp lime juice

To serve with: lavash/ pitta pockets/ french bread/ garlic bread etc


Pre-prep all the ingredients for the chicken liver recipe. Heat oil and butter add in the whole spices, onions, ginger-garlic paste chilies for a few minutes. Add in the chicken liver pieces and saute on a high flame for 1-2 mins. Add in the mushrooms, salt, pepper, mixed herbs, chili flakes. Time to add in the soya sauce and all other seasonings and accompaniments into the pan, add little water/stock and allow the liver to cook on a low flame for 20-25 mins, add in the tomato ketchup, honey, lime juice, mint and coriander and mix well, remove and serve hot.




350- 400 gms, chicken liver, cleaned washed, cut into pieces

2 tsp oil

1 tsp ghee

For the spice masala paste:

2 tsp garlic, roughly cut

1 tsp ginger, roughly cut

3-4 cloves

2-3 whole black pepper

1 green cardamom

1-piece cinnamon

4-6 no shallots, peeled and sliced

3-4 no red chilies, cut 1 x 2

2-3 tbsp. peanuts- roasted and crushed

¼ cup water to grind.

For the gravy:

2 cups thick coconut milk

2-3 tsp corn starch solution to thicken

4-5 pieces’ lemon grass

3-4 pieces of kaffir lime leaves

Salt and pepper to taste

Water/chicken stock as needed

2 tsp peanut butter

2 tsp soy sauce

½ tsp sugar

Spring onion greens to garnish.


Pre-prep all the ingredients for the recipe as listed. In a pan saute all the ingredients as listed for the spice masala paste and cook them all for 2-3 mins, cool and then grind to a paste using little water. Heat oil and butter in a pan and start with the lemon grass, lime leaves, and flavor the oil. Add in the chicken livers and the masala paste and bhunao for 2 mins, add in salt, pepper, sauces, and sugar, allow to simmer and cook for 8-10 mins. Add in peanut butter, and blend it add in the coconut milk, simmer for 2-3 mins and finally thicken a little with corn starch and check for seasonings, serve hot garnished with greens.




300-350 gms- chicken liver, cleaned, washed.

For the marination:

3 tbsp. olive oil

1 tsp butter

Salt to taste

1 tsp coarsely powdered black pepper

2 tsp lime juice

2 tsp white vinegar

2 tsp honey

1 tsp mustard paste

2 tsp soya sauce

2 tbsp. white/red wine- optional

½ tsp brown sugar/ sugar

2 tsp red chili sauce/ Capsico etc

To assemble on the roasting tray:

2-3 tsp butter, apply and grease/ spread

1 cup- sliced onion, spread out

1 stalk of celery, roughly cut

1 small carrot, sliced

To serve with:

Butter garlic toasts/ crackers spread with cream cheese/ toasts

Assemble all the ingredients for the chicken liver recipe as listed. In a mixing bowl, combine together the ingredients for the marination of the chicken liver, mix well and steep the liver in it for 1-2 hours in the fridge. Meantime pre-heat the oven at 160 degrees celsius and arrange the ingredients as listed on the greased roasting tray. Once the chicken is marinated, remove and arrange the pieces on the bed of the veggies and drizzle the marination over and place the tray in the oven. Cook for 30-40 mins and as the liver is roasting, keep brushing it with the juices in the tray to maintain the moisture content, if oven gets too hot, cover with aluminium foil and cover and cook for a few mins as well. Once done, remove and keep aside. This recipe can be offered hot/ warm/cold as well as a snack. The juices which are found on the roasting tray at the end can be thickened up with little corn starch solution and be offered as a dip / accompanying sauce as well.




350-400 gms, chicken liver, cleaned, washed, cut into 1 x 2, boiled

100-150 gms Fettucine pasta, boiled.

1 cup assorted bell peppers/ veggies of your choice as well be added

2 tsp olive oil

2 tsp butter

2 tsp chopped garlic

1 small onion chopped

1 cup white sauce

¼ cup fresh cream

Salt and pepper to taste

½ tsp mixed herbs

½ tsp chili flakes

2 tbsp. white wine

¼ cup grated cheese/ shavings of parmesan

2 tsp chopped parsley/ assorted mixed fresh herbs.


Pre-prep the ingredients for the chicken liver with pasta combination. Boil/ roast/ grill the chicken liver as desired and use it in this recipe. Boil the pasta until just cooked stage and refresh with cold water and keep aside. Heat oil and butter in a pan, saute the garlic, onions for a couple of minutes, add in sliced mushrooms if desired or any colorful veggie of your choice as well as colorful bell peppers. Add in the liver, seasonings to taste, add herbs, wine, chili flakes. Mix well and simmer for 2-3 mins, add in the white sauce, cream and simmer for 3-4 mins. Add in the boiled pasta and mix well. Cook for a couple of minutes and serve hot garnished with cheese, fresh herbs and enjoy it with some freshly toasted garlic toasts.













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