Slow Cooked Chicken Livers with Cayenne & Paprika

After finally acting on my resolution to use more offal in my cooking, I went to the butcher and purchased some chicken livers (along with some other interesting-looking cuts, which I’m sure you’ll read about soon!). Initially, my first attempt was pretty unsuccessful; the meat turned out tough. Although the flavour was good, it felt like it hadn't quite reached its potential. Therefore, I decided that next time, I would cook them much more slowly to ensure they are ultra-tender and full of rich flavour. Consequently, I paired them with the smoky and pungent flavours of paprika and cayenne, which turned out to be a match made in heaven in these slow-cooked chicken livers.

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5 from 1 vote

Slow Cooked Chicken Livers with Cayenne and Paprika

Slow Cooked Chicken Livers with Cayenne and Paprika is a delicious and nutritious dish, perfect for those looking to incorporate more offal into their diet. This recipe features tender chicken livers simmered in a smoky, spicy sauce, creating a rich and flavorful meal that's both paleo and satisfying.

Prep Time15 minutes mins

Cook Time2 hours hrs 10 minutes mins

Total Time2 hours hrs 25 minutes mins

Course: Dinner

Cuisine: Paleo

Keyword: cayenne and paprika livers, chicken liver recipe, healthy offal recipe, paleo chicken livers, Slow cooked chicken livers

Servings: 4 people

Calories: 250kcal

Cost: $12

Equipment

• Heavy-based frying pan

Ingredients

• 750 g organic free-range chicken livers
• 2 large onions peeled and finely chopped
• 2 red peppers deseeded and chopped into slices
• 1 tbsp sweet paprika
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 200 ml tomato passata
• Olive oil
• Sea salt and black pepper

Instructions

• Trim and Cut: Firstly, cut any stringy bits away from the livers, then cut them into strips. This helps ensure even cooking and tender results.
• Brown the Livers: Then, heat a little olive oil in a heavy-based frying pan over high heat. Add the chicken livers and brown them by cooking for 2 minutes on each side. Remove from the pan and set aside.
• Sauté the Onions: Next, lower the heat to medium, add a little more olive oil, and then add the chopped onions. Fry until softened, which should take about 5 minutes.
• Add Spices: Then, add the sweet paprika, smoked paprika, and cayenne pepper to the onions. Fry gently for another couple of minutes to release their flavours.
• Prepare the Sauce: Pour in the tomato passata and about 200ml of water. Stir to combine and bring to a gentle simmer.
• Combine and Simmer: Return the browned chicken livers to the pan along with the sliced red peppers. Lower the heat to its lowest setting, stir well, and leave to simmer very gently for around 2 hours.
• Monitor and Adjust: Check occasionally, adding more water if needed to keep the mixture from drying out. This slow cooking process ensures the livers remain tender and absorb the rich flavours of the sauce.
• Season and Serve: Once cooked, season to taste with a little sea salt and black pepper. Serve hot, perhaps with a side of cauliflower rice or a fresh green salad.

This slow-cooked chicken liver recipe, with its smoky and spicy sauce, is sure to impress and satisfy. The tender livers and rich flavours make it a perfect dish for those who enjoy offal or are looking to incorporate more nutritious organ meats into their diet.

Have you tried cooking with chicken livers before? If so, share your experiences and favourite recipes in the comments below. Additionally, don't forget to subscribe to our newsletter for more delicious Paleo recipes and healthy eating tips. Enjoy your slow-cooked chicken livers with cayenne and paprika!

Why Eat Chicken Livers?

Chicken livers are one of the most nutrient-dense foods you can include in a Paleo diet. They’re packed with iron, vitamin A, B12, folate, and high-quality protein — all of which play vital roles in energy, immunity, and overall vitality. In traditional diets, organ meats were always prized, yet in modern Western culture, they’ve fallen out of favour. Cooking livers slowly and flavourfully is a great way to bring this superfood back into your weekly rotation.

Getting the Texture Right

If you’ve ever been put off chicken livers because they were dry or rubbery, it’s likely they were overcooked or cooked too quickly. Liver is delicate and benefits from either a quick flash fry or a long, slow cook. This recipe uses the latter approach, gently braising the livers in a flavourful blend of herbs and spices. The result? Silky, tender livers that soak up the smoky heat of paprika and cayenne, with none of the bitterness often associated with offal.

Spice Pairings: Why Paprika and Cayenne Work

Paprika, especially smoked varieties, adds a warm, earthy depth that beautifully complements the richness of chicken liver. Cayenne, on the other hand, brings a subtle kick that lifts the dish without overwhelming it. Together, they create a bold, well-balanced flavour profile that transforms the humble liver into something far more elevated. You can adjust the quantity to your taste — this dish can be as mild or as fiery as you like.

Cooking Tips for Perfect Chicken Livers

• Trim carefully: Remove any visible sinew or greenish parts before cooking. This improves both flavour and texture.
• Don’t overcrowd the pan: Sear in batches if needed to prevent steaming and ensure good caramelisation before slow cooking.
• Use bone broth: For an added nutrient boost and deeper flavour, deglaze with homemade chicken or beef stock instead of water.
• Cook low and slow: Once the spices and liquid are added, allow plenty of time for the dish to simmer gently. This ensures the livers become tender and flavourful.

What to Serve With Chicken Livers

This dish pairs beautifully with several Paleo-friendly sides. Some of my favourites include:

• Cauliflower mash: Creamy and comforting, a perfect contrast to the richness of the livers.
• Sweet potato wedges: The natural sweetness balances the spice and adds lovely colour.
• Steamed greens: Think broccoli, kale, or spinach sautéed with garlic and lemon.
• Zucchini noodles or roasted veg: These keep things light and absorb the sauce well.

How to Store and Reheat Leftovers

Slow-cooked chicken livers can be stored in the fridge in an airtight container for up to three days. To reheat, gently warm on the stove over low heat, adding a splash of broth or water to loosen the sauce if needed. Livers don’t freeze particularly well, as the texture can become grainy upon thawing — so enjoy them fresh if possible.

Customise It Your Way

This is a versatile recipe that welcomes additions or substitutions:

• Add onions or shallots for extra sweetness and body.
• Stir in mushrooms or capsicum for more texture and colour.
• Top with fresh herbs like parsley or coriander for a bright finish.
• Use duck or lamb liver for a variation, adjusting cooking time as needed.

You can also mix in a little coconut cream or mashed avocado for added creaminess, especially if serving this to someone who’s new to offal.

Health Benefits of Including Offal in Your Diet

Organ meats like liver have long been called “nature’s multivitamin” for a reason. A single serving of chicken liver delivers more than your daily requirement for vitamin A and B12. It’s also high in choline, which supports brain function and metabolism. For those who follow a nutrient-focused Paleo approach, incorporating offal even once a week can have a significant impact on overall health.

Overcoming the ‘Offal’ Stigma

If you’re hesitant about eating offal, you’re not alone. Many people grew up avoiding organ meats due to texture, smell, or negative associations. However, when cooked correctly and paired with bold flavours, liver can be not only tolerable — but delicious. This recipe is a great gateway, offering a well-seasoned, tender introduction to offal that even sceptics might enjoy.

Give It a Try and Share Your Thoughts

This slow-cooked chicken liver recipe is one of those dishes that surprises you. Rich, comforting, and deeply nourishing, it transforms a misunderstood ingredient into something truly satisfying. Whether you’re looking to expand your culinary horizons, honour a nose-to-tail approach, or simply sneak more nutrients into your meals — this recipe is worth a try. Let me know in the comments how it turned out for you or if you have your own twist on offal dishes.