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Chicken Livers with Mushrooms

A rich and flavorful dish combining tender chicken livers with earthy mushrooms in a creamy sauce, seasoned with aromatic spices for a delicious main course that's both sophisticated and comforting.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main-course
Cuisine: International
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 kg chicken livers
  • 2 cups chopped mushrooms
  • 250 ml fresh cream
  • 1 tbsp sundried tomatoes
  • 1 onion chopped
  • 1 tsp minced garlic
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tbsp seven colours grill seasoning
  • 1 tsp chili flakes
  • 1 tsp mixed herbs
  • Salt and pepper to taste

Method
 

  1. Brown the Chicken Livers
  2. Heat oil in a pan over medium heat. Add the chicken livers and brown them for about 3 minutes, turning occasionally to ensure even browning. The livers should develop a nice sear on the outside while remaining slightly pink inside. Once browned, transfer them to a plate and set aside.
  3. Prepare the Sauce Base
  4. In the same pan, add the chopped onions and minced garlic. Sauté until the onions become translucent, about 2 minutes. Add the chopped mushrooms and sundried tomatoes, cooking until the mushrooms release their moisture and begin to brown, approximately 3-4 minutes.
  5. Add Seasonings and Cream
  6. Sprinkle in the paprika, ground cumin, seven colours grill seasoning, chili flakes, and mixed herbs. Stir well to coat the vegetables with the spices, allowing them to become fragrant for about 30 seconds. Pour in the fresh cream and stir to combine all ingredients into a smooth sauce.
  7. Simmer and Combine
  8. Let the sauce simmer for 3 minutes to allow the flavors to meld together and the cream to slightly thicken. Return the browned chicken livers to the pot, gently stirring to coat them with the sauce. Season with salt and pepper to taste.
  9. Final Cooking
  10. Allow the dish to cook for an additional 10 to 15 minutes on low heat, stirring occasionally to prevent sticking. The livers should be cooked through but still tender, and the sauce should thicken to a rich consistency that coats the livers and mushrooms beautifully.

Notes

  • Chicken livers should not be overcooked as they can become tough and grainy. For the best texture, they should remain slightly pink in the center. If you're concerned about food safety, use a meat thermometer to ensure they reach 165°F (74°C). This dish pairs wonderfully with crusty bread, mashed potatoes, or polenta to soak up the delicious sauce. For a lighter option, serve over steamed rice or with a fresh green salad.