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. I made this on 23 May 2018, and was pleasantly surprised, wonderful flavor, so much so, my wife really liked this, as did the rest of the family. Just common chicken livers with some sage which is not a spice used by Thais, but was well liked. Not a pretty dish but tasty.
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. I made this on 23 May 2018, and was pleasantly surprised, wonderful flavor, so much so, my wife really liked this, as did the rest of the family. Just common chicken livers with some sage which is not a spice used by Thais, but was well liked. Not a pretty dish but tasty.
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. Livers prepped with a quick rinse and each cut in half.
  2. Heat the oil in a large non stick pan, then add the livers.
  3. Just cook and turn occasionally with a spatula until mostly cooked, they continue cooking with the next steps, no one likes over cooked livers 🙂
  4. Add the sliced onion, stir and cook until softened.
  5. Stir in the sage, salt, and pepper then stir in the wine or stock simmer for 5-6 minutes to reduce most of the liquid.
  6. Serve as is with a side, over pasta or mashed potatoes.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Chicken Giblets
Chicken Giblets
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Rating: 5
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A alternative to just plain fried giblets. For this recipe, a mix of hearts and gizzards is fine along with liver if you like, but if using livers, add those later during the cooking as they take less time to cook.
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Chicken Giblets
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Rating: 5
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A alternative to just plain fried giblets. For this recipe, a mix of hearts and gizzards is fine along with liver if you like, but if using livers, add those later during the cooking as they take less time to cook.
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large non stick pan, heat a splash of olive oil then add the hearts and or gizzards and fry until just browned. If using liver in addition to hearts and or gizzards, add them just when the other items are browning up, this is because the liver cooks faster, and you do not want to over cook the liver.
  2. When everything is browned, stir in the cumin, clove, paprika, bay leaf, and salt and pepper to taste.
  3. Add the onion and garlic, stir that in and fry for 5 minutes.
  4. Reduce to heat to low and stir in the wine or stock and simmer on low until the giblets are cooked through.
  5. Serve with rice, pasta, or potatoes.
Recipe Notes

Low cost.

Variant: 1. In place of the white wine or chicken stock, use an equal amount of heavy cream.

Adapted from an internet recipe.

Chicken Liver Stroganoff
Chicken Liver Stroganoff
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Rating: 5
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I added this recipe on 23 Mar 2018 and made it the same evening. It goes together quickly and is delicious, very well liked by the family.
Servings Prep Time
4-5 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4-5 servings 15 minutes
Cook Time
20 minutes
Chicken Liver Stroganoff
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Votes: 1
Rating: 5
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I added this recipe on 23 Mar 2018 and made it the same evening. It goes together quickly and is delicious, very well liked by the family.
Servings Prep Time
4-5 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4-5 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Prep the livers by rinsing them, cut in half, remove any tough membranes, dry them on paper towels. Sprinkle the liver with 1 tablespoon of flour and gently mix them to coat, use more flour as needed.
  2. Heat a large non stick pan with the butter and saute the onion until soft, then add the livers. Saute the livers for about 3 minutes and season with salt and pepper to your liking.
  3. Add the sliced mushrooms, oyster or fish sauce, chili sauce, thyme, and black pepper to taste. Saute for about 5 minutes.
  4. Mix together the cream and 1 tablespoon of flour, stir into the liver mixture and bring to just before boiling.
  5. Remove from heat, serve and top with some chopped parsley. Here I served it with fresh made spatzle.
Recipe Notes

Low cost.

Variants: 1. If using Straw mushrooms (highly recommended), slice into quarters lengthwise. 2. Use just chicken hearts, halved, or a combination of hearts and livers.

Adapted from an internet recipe.

Chicken Liver, Bacon, and Eggs
Chicken Liver, Bacon, and Eggs
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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
Chicken Liver, Bacon, and Eggs
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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.

Fettuccine with Chicken Liver & Mushrooms
Fettuccine with Chicken Liver & Mushrooms
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Pasta, chicken liver, and mushrooms, all favorites. I made this on 6 Nov 2017, excellent flavor, the white wine is perfect in this dish.
Servings Prep Time
4 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
50 minutes
Fettuccine with Chicken Liver & Mushrooms
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Pasta, chicken liver, and mushrooms, all favorites. I made this on 6 Nov 2017, excellent flavor, the white wine is perfect in this dish.
Servings Prep Time
4 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
50 minutes
Ingredients
Servings: servings
Instructions
  1. Main ingredients prepped, purple onion, mushrooms (I used canned as I needed to rotate stock), and the chicken liver.
  2. In a large skillet, heat 2 tablespoons olive oil, add the shallot and a pinch of salt and cook over moderately high heat until the shallot is softened and golden, about 2 minutes. Add the chopped mushrooms and season with salt and pepper and cook until the mushrooms are softened and most of their liquid has evaporated, about 10-12 minutes. Stir in the thyme. Pour the mushrooms into a bowl and set aside.
  3. In the same skillet, heat the remaining 2 tablespoons of olive oil. Season the chicken livers with salt and pepper and coat them in flour, shaking off any excess. Fry liver over moderately high heat, turning once, until browned and crisp, about 3 minutes per side.
  4. Return the mushrooms to the skillet and pour in the wine (or chicken stock). Cook for 1 minute, scraping up any browned bits from the bottom of the pan. Add 3/4 cup of the cream to the skillet at a time, allowing the sauce to thicken between additions. Simmer until the sauce coats the back of a spoon, about 3 minutes.
  5. Add the pasta and toss to coat. Transfer to a large bowl, garnish with the parsley.
  6. Serve.
Recipe Notes

Chicken liver will cost about 33 Baht/250 grams, with the pasta and all other ingredients, well under $1 per serving for 4 servings. Very reasonable cost for a good meal.

Adapted from an internet recipe.

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.