Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Salad of Spiced Chicken Livers

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Salad of Spiced Chicken Livers

    • Preparation time: 10 minutes to 15 minutes
    • Cooking time: 7 minutes
    • Total time: 17 minutes to 22 minutes 25 minutes

    Serves: 4


    • 125g Greek yogurt
    • 3 tbsp chopped fresh coriander
    • 4 tbsp extra virgin olive oil
    • ½ lemon, juice only
    • 200g red chicory leaves, sliced
    • 50g watercress
    • 450g chicken livers
    • 1 tbsp ground coriander
    • 1 tsp cumin seeds
    • 3 garlic cloves, crushed
    • 2 carrots, peeled and cut into matchsticks
    • 1 red pepper, deseeded and cut into matchsticks
    • ½ tsp orange blossom water


    1. Whisk together the yogurt, coriander, 2 tbsp of the olive oil and lemon juice and season. Place the chicory and watercress in a bowl and drizzle over the dressing, then combine. Rinse the chicken livers, dry them on kitchen paper and place them in a bowl with the spices, garlic and some black pepper. Toss until coated.
    2. Heat the remaining olive oil in a frying pan over a high heat and fry the livers briskly for 3-4 minutes until golden all over but just pink in the centre. Add the carrots and pepper and stir fry for 1-2 minutes more so that they are still very crunchy. Drizzle with orange blossom water, give everything a stir and season with salt. Divide the chicory and watercress between 4 plates and spoon the vegetables and chicken livers on top.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars