Unlock Rich Flavors: Slow Cooked Chicken Livers with Cayenne

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!