Recipe by IMANKAY
"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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extra-virgin olive oil
green bell pepper, seeded and thinly sliced
red bell pepper, seeded and thinly sliced
chicken livers, trimmed and chopped
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!
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.
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.
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!
I've also tried it with hot green chili peppers and it worked a treat. Highly recommended!
Thanks for a quick, tasty recipe for chicken livers. *****Update, the leftovers make excellent chopped liver!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Savory Chicken Livers with Sweet Peppers and Onions
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 75
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