Chicken Livers with Caramelized Onions

sauteedchickenlivers Chicken livers are inexpensive and have lots of nutritious properties that make them a great ingredient to add to your diet and it’s even better when they taste great. This Sautéed Chicken Livers recipe yields flavourful livers with a mild flavour and good texture. Caramelized onions bring down any of the “metallic” taste people sometimes complain about. Although, chicken livers are much milder in flavour than beef or calf liver and I personally don’t find them to have that aftertaste.

1 lb chicken livers, deveined and rinsed
1½ Tbsp. extra-virgin olive oil
1 large onion, sliced
1 tsp. sea salt, divided
¼ tsp. black pepper, freshly ground
½ tsp. garlic powder
½ tsp. ground paprika

On a plastic cutting board, trim any visible fat from the chicken livers and slice the larger ones into smaller pieces for even cooking. Gently pat them dry with a paper towel to absorb excess moisture.

Heat a non-stick pan over medium heat and add the oil. Once hot, add the onions along with ½ tsp. salt. You want to cook them, stirring throughout, until they are nice and golden brown. This will take about 8-10 minutes. Once ready, remove them from the pan onto a plate.

Add the livers, ½ tsp. of salt, pepper, garlic powder and paprika to the same pan. Continue cooking them for about 3 minutes on the first side; you want a nice brown sear on the outside. Flip them and cook until both sides are done and the middles are slightly pink or just light grey to about 165°F. Note: overcooking them will make them dry out and taste grainy and we don’t want that.

Once cooked, add the onions back into the pan, gently toss them to heat through for about 30 seconds, transfer everything onto a platter, and serve.

Makes 4 servings.