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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
We have over 100 cucumber salads to help you keep your cool.
Meatloaf is the hearty, family-pleasing meal that makes the greatest leftovers ever.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Strips of chicken breast simmer in a sweet, spicy, gingery sauce.
This elegant sweet and sour chicken has just the right amount of tang.
See how to make baked chicken thighs with a sweet, hot mustard glaze.