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Chicken Livers

Chicken Livers with Thyme, Garlic & Leek

Chicken livers are very nutritious and high in vitamin A but they can be a bit difficult for most people to deal with.  Be a little adventurous and try some different protein options like offal.


  • 250g Organic Free Range Chicken Livers
  • 1/2 tsp salt
  • Generous grind of black pepper
  • 2 tbsp coconut oil
  • 1 leek, sliced
  • 1 tbsp balsamic vinegar
  • 2-3 tbsp ghee or butter
  • 8 sprigs of fresh thyme
  • 3 garlic cloves, crushed
  • 2 tbsp dry cherry or brandy


  • Prepare your chicken livers by removing any connective tissues and cutting in half.  You may like to rinse and pat dry if necessary.  Place livers on a plate to allow to come to room temperature and sprinkle with salt and pepper.
  • Heat coconut oil in fry pan on medium-high heat.  Add leeks and saute until softened and brown.  Stir through balsamic vinegar and remove to a bowl.
  • Add 1 tbsp ghee or butter to fry pan and fry off the garlic and thyme sprigs until just golden brown.  Be careful not to burn.  Remove from pan and set aside with leeks.
  • Add remaining ghee to pan and fry chicken livers for 2 minutes on each side.  Don’t overcook the liver as you want it nice and soft and buttery in the middle.  Add you cherry or brandy to the pan to deglaze.  Turn heat off and add in cooked leeks, thyme & garlic and stir to combine.
  • Sprinkle with salt and pepper to serve.

If you want some more information about the nutritional benefits of offal then have a read of this Blog post on Introduction to Organ Meats.

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