Grilled Chicken Livers
Grilled Chicken Livers
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Sounds like a nice marinade for the livers, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Grilled Chicken Livers
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Sounds like a nice marinade for the livers, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. First thing, if using wooden (bamboo) skewers, you need to soak those in water first. A note about the skewers, flat bamboo skewers would be ideal, double steel skewers would be good, these both keep the liver from turning as you turn the skewer (I hate it when that happens 🙂 Another option for Asia is split bamboo skewer, the meats are not skewered but placed between two bamboo sections and closed at the end with a twist of wire.
  2. Start your grill and get to a medium heat, I use real charcoal based on my location.
  3. In a mixing bowl, mix together the lemon or lime juice, olive oil, lemon or lime zest, and Greek seasoning. Add the livers and mix together to coat the livers.
  4. Thread the livers onto skewers, about 3 per each skewer and brush both sides with the marinade as well.
  5. Brush the grill grating with some olive oil to help minimize sticking, and grill the liver for about 15 minutes, turning them occasionally.
  6. Test one liver and if cooked through (a bit of light pink is ok), serve.
Recipe Notes

Low cost.

Shortcut: Greek Seasoning.

Adapted from an internet recipe.

Sage Chicken Livers
Sage Chicken Livers
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Sounds good, and I am sure the sage gives this a wonderful flavor as well. On my to cook list.
Servings Prep Time
4 servings 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20-30 minutes
Sage Chicken Livers
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Sounds good, and I am sure the sage gives this a wonderful flavor as well. On my to cook list.
Servings Prep Time
4 servings 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a large non stick pan, then add the livers and fry until browned.
  2. Add the sliced onion and cook until softened.
  3. Stir in the sage, salt, and pepper then stir in the wine or stock and reduce to a low simmer. Cook for 2-3 minutes.
  4. Serve over pasta.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Hachee with Chicken Hearts
Hachee with Chicken Hearts
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This is a Dutch-Indonesian fusion recipe with chicken hearts and or chicken liver in a broth served over egg noodles. I made this on 25 Jan 2018, absolutely wonderful dish!
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Hachee with Chicken Hearts
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This is a Dutch-Indonesian fusion recipe with chicken hearts and or chicken liver in a broth served over egg noodles. I made this on 25 Jan 2018, absolutely wonderful dish!
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. If using fresh egg noodles, soak them in hot water. If using dry egg noodles, cook those in a pot of boiling water until tender. Set aside. I used dry Japanese noodles and boiled them.
  2. Rinse the hearts and livers, trim the top of the hearts as desired. Place only the hearts in a pot and cover with about 1 inch of water. Bring to a boil then reduce heat to a gentle boil for 10 minutes, skim any foam off that forms on the top of the water. Here the hearts are in first, untrimmed as that is flavor in the fat, I trimmed them after they were removed from the broth.
  3. Three minutes after the hearts are simmering, add the liver, they take less time to cook. Here the hearts and livers are removed to drain, perfect broth on the right.
  4. At the 10 minute mark, remove the hearts and livers and drain, set the pot of broth to the side. Cut each heart and liver in half.
  5. While the hearts and livers are cooking, add the onion, garlic, and candle nuts (if using) to a mortar and pound with a pestle to form a paste.
  6. In another pot, add the onion mixture from the mortar, saute until a light yellow color, then add the hearts and livers, broth you made, and the coconut milk. Season with a teaspoon of pepper and salt to taste. Simmer until meat is heated through and is piping hot, about 5-7 minutes. I added some chopped spring onion and cilantro as well.
  7. To serve, place some drained egg noodles in bowl, ladle on the meat and broth, garnish with chopped spring onion and or cilantro. Steamed bok choy would also be a good addition to add as well when serving. Enjoy.
Recipe Notes

Chicken liver will cost about 55 Baht/500 grams and hearts will cost about 35 Baht/500 grams. For 4 servings, this is about 66 cents per serving.

Variants: 1. This can be prepared with just hearts, just livers, or a mix of both. 2. A blender can be used in place of a mortar and pestle. 3. Add some chopped spring onion, and or cilantro to the pot after adding the coconut milk. 4. Just saute the onion and garlic, that worked well for me.

This recipe for Hachee with Chicken Hearts is from Pisang Susu.
Netherlands.

Southern Dirty Rice
Southern Dirty Rice
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I have never had 'dirty rice' before but this does sound very good. Read the Variants in the Recipe Notes section for some tips.
Servings Prep Time
8 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
30 minutes
Southern Dirty Rice
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I have never had 'dirty rice' before but this does sound very good. Read the Variants in the Recipe Notes section for some tips.
Servings Prep Time
8 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Pulse the gizzards in a food processor or blender, pour into a bowl, then pulse the livers.
  2. Heat the oil in a large non stick pan on medium heat, add the gizzards and onion and saute until the gizzards are starting to brown, 5 minutes or so. Then add the liver and garlic and saute stirring constantly until the liver is browned, 3 minutes or so.
  3. Add the rice and stir until coated with the oil then add the broth, salt and pepper, and the cayenne pepper and bring to a boil then reduce to a simmer. Cover and cook for 20 minutes, the rice will absorb the liquid. Remove from heat and leave covered 5 more minutes, stir then sprinkle with the spring onion and serve.
Recipe Notes

Low cost.

Variants: 1. Use just 375 grams of chicken livers. 2. Use 375 grams of the mixed giblets, meaning hearts, livers, and gizzards. 3. If no food processor or blender (that would be me), run the giblets through a meat grinder with the coarse plate, the wagon wheel.

Adapted from an internet recipe.

Chicken Hearts & Livers
Chicken Hearts & Livers
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This is a leftover meal, meaning leftover chicken hearts, livers, potatoes, and any sides from other meals. Low cost and cleans out the fridge or freezer. My wife makes several Thai dishes from chicken hearts and livers, she was kind enough to leave me a few to make a leftover dish, and I had the boiled potatoes and carrot on hand as well, leftover from a previous meal.
Chicken Hearts & Livers
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This is a leftover meal, meaning leftover chicken hearts, livers, potatoes, and any sides from other meals. Low cost and cleans out the fridge or freezer. My wife makes several Thai dishes from chicken hearts and livers, she was kind enough to leave me a few to make a leftover dish, and I had the boiled potatoes and carrot on hand as well, leftover from a previous meal.
Instructions
  1. Heat the potato and carrots or vegetables of your choice (or leftovers) in a pot of simmering water or steam them.
  2. While the vegetables are heating, in a large pan, heat a splash of olive oil, when hot, add the hearts and livers, mix them and make sure they are cooked through.
  3. When just cooked through, add the evaporated milk and simmer until you get a slight thickening.
  4. Spoon the gravy over boiled potatoes, mashed potatoes, or even pasta,
Recipe Notes

Low cost as everything was bought for other dishes.

Variants: Use anything you from meats to vegetables, try and use at least one of each however.

Been making this for years.

Bacon Wrapped… BBQ
Bacon Wrapped... BBQ
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Rating: 5
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My wife and I have been doing this about once a month. Easy, great when family visits and you need to prepare a lot, and is a great way to get the little ones helping out as well. Thais like a good BBQ, and they love bacon, so what started out with just chicken livers and hearts has turned into a using mushrooms, baby corn, small sausages, shrimp, etc. No number of servings is stated, this is a make as much or as little as you like. The ingredients are suggested items but you can certainly use what you like or have on have on hand.
Prep Time
10-20 minutes
Prep Time
10-20 minutes
Bacon Wrapped... BBQ
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Rating: 5
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My wife and I have been doing this about once a month. Easy, great when family visits and you need to prepare a lot, and is a great way to get the little ones helping out as well. Thais like a good BBQ, and they love bacon, so what started out with just chicken livers and hearts has turned into a using mushrooms, baby corn, small sausages, shrimp, etc. No number of servings is stated, this is a make as much or as little as you like. The ingredients are suggested items but you can certainly use what you like or have on have on hand.
Prep Time
10-20 minutes
Prep Time
10-20 minutes
Ingredients
What to Wrap...
Servings:
Instructions
  1. First thing is fire up your grill is using charcoal, if using gas, you can turn that on after everything is prepped.
  2. Open up the bag of skewers, bacon, and get out the veggies and or chicken livers, hearts, sausages, etc. Chicken livers you can leave whole or cut in half, Straw mushrooms leave whole, and for the Shimeji mushrooms you will need to trim off the root ends.
  3. On a plate or cutting board, lay down a strip of bacon so one end is facing away from you, place an item on the end closest to you, and simply roll it up in the bacon, run a skewer this. you can place 3-4 items on each skewer. Place the full skewers on a plate. Continue until everything is wrapped. Cover with foil.
  4. Place the skewers over hot coals on your grill. The cooking time is basically to crisp up the bacon, even for the chicken livers, when the bacon is crispy, the liver will be done as well.
  5. Place cooked skewers on a plate and and watch them disappear while cooking another batch, let people help themselves to the skewers of their choice and serve potato or pasta salad, and corn on the cob on the side.
Recipe Notes

Over all this would be low cost and is a great way to feed a crowd. Get the kids involved, show them once and they will remember, try to keep up with them.

Been making these years.

Chicken Liver, Bacon, and Eggs
Chicken Liver, Bacon, and Eggs
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In keeping with the traditional Thai cooking style of minimal ingredients, I put this together last night just to clean out the freezer. Actually quite good as well. I like quick, easy, and low cost meals, and this fits the bill perfectly. Serve as a breakfast or dinner.
Servings Prep Time
2 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
15 minutes
Chicken Liver, Bacon, and Eggs
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Votes: 1
Rating: 5
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In keeping with the traditional Thai cooking style of minimal ingredients, I put this together last night just to clean out the freezer. Actually quite good as well. I like quick, easy, and low cost meals, and this fits the bill perfectly. Serve as a breakfast or dinner.
Servings Prep Time
2 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. In a cast iron pan heated with just a small splash of olive oil, add the bacon and the chicken livers. Separate the bacon as it cooks and turn the livers occasionally and cook until the bacon is just near crispy.
  2. Push the liver and bacon to one side and crack in the eggs, season with salt and pepper to your liking, and cover with a lid to cook the eggs.
  3. When the eggs are set and the whites cooked through, serve as a breakfast or as a dinner.
Recipe Notes

The bacon is 62 Baht per 200 grams, the liver is about 30 Baht. For 2 servings this is about $1.35 per serving, very reasonable.

My cast iron pan of choice is my 12 inch pan I located here in Thailand, and I am very satisfied with quality. Have a look if you are looking to buy a cast iron pan: Raro Cast Iron Pans they even have recipes listed.

My own creation.

Peri Peri Chicken Livers with Bacon
Peri Peri Chicken Livers with Bacon
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Tasty chicken livers wrapped in bacon and BBQ'd. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 people 40 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 40 minutes
Cook Time
20 minutes
Peri Peri Chicken Livers with Bacon
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Tasty chicken livers wrapped in bacon and BBQ'd. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 people 40 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 40 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Combine oil, barbecue spice, Peri Peri spice, chutney, tomato sauce and soy sauce in a large bowl.
  2. Marinate the livers in the mixture for about 30 minutes.
  3. Wrap a piece of bacon around each chicken liver and thread onto soaked wooden skewers, two per skewer.
  4. Barbecue over medium to hot coals turning frequently until the bacon is crispy and the livers are cooked through.
Recipe Notes

Chicken liver cost about 70 baht, bacon about 125 baht. We'll say 200 baht, comes out to about $1.50 per person per meal.

Shortcuts: BBQ Spice, Peri Peri Spice.

Provided courtesy of good friend, Denise Georgiades.
South Africa.