This Lebanese Chicken Liver recipe سودة دجاج or كبدة الدجاج is the only way I can eat chicken liver without the intense metallic flavour. It is simple to make and does not require any special equipment.
If you're looking for a beef liver recipe. Check out my healthy beef liver with onions recipe or this hidden liver meatballs recipe.
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Why should you make this recipe?
- Nutritional value: Chicken liver is high in essential nutrients such as protein, iron, vitamin A, vitamin B12, and folate.
- Affordability: A cost-effective source of protein and nutrients.
- Quick and easy: If your butcher cleans the liver for you then you're only left with the cutting and frying part and you're done, but if not it cn be done quickly.
List of ingredients:
- Chicken liver: you can substitute it with turkey liver.
- Olive oil: I prefer to use regular olive oil not extra virgin
- Butter: you could replace butter with olive oil but I like it for the extra flavour.
- Garlic: I would use fresh garlic as powdered or granulated garlic does not work as well in this recipe.
- Salt: I use sea salt but you can use himalayan pink salt as well.
- Pepper; black pepper or white pepper.
- Cumin: cumin powder is better in this recipe due to the short cooking time.
- Lemon juice: you can use lemon juice from the bottle as a substitute.
- Flat leaf parsley ( optional for garnish): Finely chopped for freshness.
- Pomegranate seeds ( opetional for garnish): for a pop of colour and a hint of sweetness
Step by step instructions
Step 1:
Remove any connective tissue, fiber or fat from the chicken liver, cut into equal sized pieces and pat dry.
Step 2:
In a large skillet over medium-high heatf ry the chicken liver pieces in butter and olive oil. Wait for 2-3 minutes then fry the other side.
Step 3:
Add the salt, pepper & cumin, garlic and lemon juice, Stir everything together.
Step 4:
Plate up and garnish with chopped flat leaf parsley and pomegranate seeds.
to be served warm as a side dish or as an appetizer.
Expert tips:
Tip #1:
I suggest soaking the chicken liver in milk, but if you haven't got any milk on hand then water or non dairy milk are good alternatives.
Tip #2:
It is an essential step to dab the chicken livers off any water or liquid to ensure proper frying.
Tip #3
Try not to burn the garlic in the process as it will leave a harsh bitter taste and ruin the whole dish. To prevent the unpleasant taste of burnt garlic add the lemon juice promptly after garlic to prevent it from frying any longer.
Tip #4
Do not over cook liver as it will make it dry, grainy and will make it taste strong. As soon the liver's colour turns
Serving suggestions:
Lebanese chicken liver is typically served warm as an appetizer or side dish. It pairs well with pita bread, rice, or other mezze dishes or sides dishes such as my aubergine dip.
How to store and reheat chicken liver:
Cooked chicken liver can be stored in an air tight container or a plastic bag in the refrigerator for up to 3 days.
some people use 2 tablespoons of lemon juice and 2 tablespoons of pomegranate molasses, some people use one of them but it's a personal taste. I suggest trying with both and see how you like it if pomegranate molasses in your local middle eastern store.
Chicken liver is safe to eat when cooked properly. Cooking chicken liver well helps eliminate the risk of foodborne illnesses.
When handling and preparing chicken liver, it's important to apply good hygiene and food safety measures. Wash your hands, utensils, and cutting boards before and after handling raw chicken liver to prevent cross-contamination with other foods.
Chickens are raised primarly for their meat so, therefore, liver is only a byproduct. The price depends on location and demand.
This recipe serves 4 people. so here is 30.6g per perving.
Lebanese Chicken Liver
Equipment
- 1 Large skillet or frying pan a non-stick skillet works well for this recipe.
Ingredients
- 2 tablespoon olive oil
- 2 tablespoon butter
- 500 g chicken liver
- 2 tablespoon lemon juice adjust to taste
- 2 cloves garlic
- 1 teaspoon cumin
- salt to taste
- pepper to taste
- flat leaf parsley optional
- pomegranate seeds optional
Instructions
- Clean the chicken livers by removing any membranes or connective tissues. Cut them into bite-sized pieces if they are large. Pat them dry with paper towels.
- Melt the butter with olive oil in a skillet over medium-high heat.
- Add the chicken liver pieces in a single layer to ensure even cooking.
- Sauté the chicken livers for about 2-3 minutes on each side, or until they are browned on the outside and slightly pink on the inside.
- Add the garlic, lemon, salt, pepper and cumin and stir
- Transfer the chicken livers onto a serving dish and garnish with chopped parsley and pomegranate seeds
Zhen says
This was a wonderful recipe! Thanks for the clear step by step instructions; the liver was delicious!