Description
This Spicy Chicken Livers with Mushrooms recipe is a flavorful, iron-rich main course featuring tender chicken livers sautéed with aromatic onions, garlic, and a blend of spices including smoked paprika and cayenne for a gentle heat. Combined with earthy cremini mushrooms and finished with a rich tomato-based sauce, this dish offers a hearty and nutritious meal that’s gluten-free and low-carb.
Ingredients
Scale
Protein
- 1 pound chicken livers (trimmed and cleaned)
Vegetables & Aromatics
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 8 ounces cremini or button mushrooms (sliced)
- 1 tablespoon chopped fresh parsley (optional)
- Lemon wedges for serving
Oils & Fats
- 2 tablespoons olive oil
- 1 tablespoon butter
Spices & Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon dried thyme
Other
- 2 tablespoons tomato paste
- 1/4 cup chicken broth or water
Instructions
- Prepare the Chicken Livers: Pat the chicken livers dry with paper towels and cut any large pieces in half to ensure even cooking and a tender texture.
- Sauté Onions and Garlic: Heat olive oil and butter in a large skillet over medium heat. Add the finely chopped onion and cook for 4–5 minutes until soft and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Chicken Livers: Place the chicken livers in the pan in a single layer. Season evenly with salt, pepper, smoked paprika, cayenne pepper, and dried thyme. Cook without stirring for 3–4 minutes to develop a light crust, then flip and cook another 2–3 minutes until browned on the outside but still slightly pink inside.
- Add Mushrooms: Add the sliced mushrooms to the skillet and sauté for 4–5 minutes until they release their juices and begin to brown, enhancing their rich flavor.
- Create the Sauce: Stir in tomato paste and chicken broth (or water), scraping up any browned bits from the bottom of the pan to incorporate all the flavors. Reduce heat to a simmer and cook for 2–3 minutes until the sauce thickens slightly.
- Finish and Serve: Remove the skillet from heat, sprinkle chopped fresh parsley over the dish if using, and serve immediately with lemon wedges on the side to add a bright, zesty contrast.
Notes
- Serve this dish over steamed rice, crusty bread, or a low-carb option like cauliflower mash for a filling meal.
- Adjust the heat by reducing or omitting the cayenne pepper to suit your spice preference.
- Leftovers can be stored in the refrigerator and gently reheated to preserve flavor and texture.
- Ensure chicken livers are cleaned thoroughly for the best taste and texture.
