Savory Chicken Livers with Sweet Peppers and Onions Recipe -
Savory Chicken Livers with Sweet Peppers and Onions Recipe
  • READY IN 45 mins

Savory Chicken Livers with Sweet Peppers and Onions

Recipe by  

"In this traditional Palestinian recipe, chicken livers are sauteed in olive oil with bell peppers, onions and garlic and seasoned with allspice, sumac, and soy. A sprinkle of lemon juice can be substituted for the sumac, a Middle Eastern seasoning with a tart, lemony taste."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    45 mins


  1. Heat the oil in a large skillet over medium heat. Add the green and red peppers, onion, and garlic. Cook and stir for 5 minutes until peppers and onions begin to soften.
  2. Add the liver to the pan, along with the sumac, allspice, and soy sauce. Cook and stir until the liver is cooked through, about 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 11, 2009

I had to switch it up as I was thin on ingredients. I used 1/3 yellow, 1/3 orange and 1/3 red sweet peppers and I didn't have sumac. I used small pearl onions and added a splash more seasoning. This really rocked. All the other recipes include bacon and I was looking for something flavorful, yet less fatty. What a great dish for high protein, low calorie and fantastic taste! I burned the peppers a bit to give them that blackened look & taste. Thank you SO much for posting this!

Most Helpful Critical Review
Aug 28, 2009

The overall flavor of the veggies and seasoning was tasty after I added another tablespoon of soy sauce and a 1/2 teaspoon of sesame oil, but neither my husband nor I liked chicken livers in this dish. I think tender pieces of beef or cut up dark chicken meat would have been better. I'm going to try it again with another type of meat.

Jul 28, 2009

I also added fresh mushrooms to the mix, it would have been easier to cook the livers separately and then add them. Overall this recipe had good flavor and is a healthier option than the traditional fried livers/mashed potatoes & gravy I would have rather had the latter though.

Apr 16, 2009

My husband said this was very good. I sprinkled lime juice instead of lemon juice in place of the sumac because he likes the taste of limes better than lemons, especially when cooked. I don't like liver of any kind so I'm rating this on his sayso!

Jul 26, 2008

Delicious! I've also tried it with hot green chili peppers and it worked a treat. Highly recommended!

Jul 20, 2009

Thanks for a quick, tasty recipe for chicken livers. *****Update, the leftovers make excellent chopped liver!

Jun 22, 2014

I really wanted to love this recipe because we adore chicken liver. I tried it because I was looking for something that wasn't fried or a pate. With that being said, even after reading the reviews and tweaking the ingredients, it was just a 3.5 star recipe with a half a star for creativity. I omitted the sumac because we don't care for lemon/lime flavoring in food with the exception of fish. I doubled all the ingredients except for the liver and added a can of sliced water chestnuts with a small bag of snow peas. I dredged the liver (cut in to cubes) through seasoned flour, pan fried in shallow oil and placed on paper towel to drain. I knew from experience that if I added the raw liver to the veggies that it looks like a horrible pink mess. After tasting the veggie mix, I added 1 tbsp of Badia Complete Seasoning and an inch of anchovy paste. I served it in a bowl with 1/2 cup of chicken flavored rice topped with a generous helping of veggie mix. I added the liver on top so it didn't get soggy too fast.

Apr 11, 2011

I liked the addition of peppers in this recipe. The flavor was lovely. I used frozen pepper mix (green, red and yellow strips) and lemon juice instead of sumac. I added an extra tsp. of soy sauce. I was afraid that allspice will add an unpleasant taste, but it all blended in nicely. I will be making it again. Thanks!


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  • Calories
  • 187 kcal
  • 9%
  • Carbohydrates
  • 8.5 g
  • 3%
  • Cholesterol
  • 410 mg
  • 137%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 19 g
  • 38%
  • Sodium
  • 134 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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