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Crispy Spiced Chicken Thighs: A Paleo Delight

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.

Slow Cooked Chicken Livers with Cayenne and Paprika paleo diet recipe offal organ meat nutrition primal
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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
Cook Time2 hours 10 minutes
Total Time2 hours 25 minutes
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.

Slow Cooked Chicken Livers with Cayenne and Paprika paleo diet recipe offal organ meat nutrition primal

Ginger Sesame Chicken Wings (Paleo)

Another wonderful way with chicken wings, this recipe is fiery and crispy, and great as a snack or as a main meal with some fresh vegetables. The key here is the ginger, and the amount of it! Requires overnight marinating.

Ginger Sesame Chicken Wings paleo recipe dinner primal-min
Print Recipe
5 from 1 vote

Ginger Sesame Chicken Wings

These Ginger Sesame Chicken Wings are a fiery and crispy delight, perfect for a snack or main meal. Marinated overnight, they offer a deep and satisfying flavour.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dinner
Cuisine: Paleo
Keyword: Crispy Chicken Wings, Ginger Sesame Chicken Wings, Paleo Chicken Wings, Spicy Chicken Wings
Servings: 4 Serves
Calories: 350kcal
Cost: $20

Equipment

  • Food processor
  • Baking Tray
  • Foil

Ingredients

  • 500 g free range chicken wings
  • 1 tbsp sesame seeds
  • 1 tbsp sesame oil
  • 5 cloves of garlic peeled
  • 50 g fresh root ginger peeled and chopped
  • 2 tbsp coconut aminos
  • 2 anchovies optional

Instructions

  • Prepare the Marinade: In a food processor, mix together the garlic, ginger, coconut aminos and anchovies (if using) to form a paste. In a bowl, combine the paste with the sesame oil and sesame seeds. Pour the mixture over the chicken wings, ensuring they are well coated. Cover and leave to marinate overnight in the refrigerator.
  • Preheat the Oven: When ready to cook, preheat the oven to 180C / 350F / Gas mark 4.
  • Bake the Wings: Lay the marinated wings on a foil-covered baking tray. Bake in the preheated oven for 40 minutes, or until the wings are crisp and golden brown.
  • Serve and Enjoy: Serve the wings hot, accompanied by fresh vegetables or as a delightful snack.

These Ginger Sesame Chicken Wings are a perfect combination of fiery ginger and crispy sesame. Additionally, marinating overnight ensures the flavours penetrate deeply, making every bite incredibly tasty. Serve as a main dish or a snack, and watch them disappear quickly!

These wings also freeze well. If you’re planning ahead, you can double the batch, marinate them in freezer-safe bags, and defrost when needed. They're a great option to keep on hand for last-minute dinners or when friends drop by unannounced.

Why Ginger and Sesame Work So Well Together

Ginger adds a punchy, slightly spicy undertone that enhances the savoury profile of chicken. It’s also incredibly good for digestion and inflammation. Sesame, on the other hand, brings a deep, nutty flavour with a little crunch that balances out the heat beautifully. Together, they create an umami-rich experience that's hard to resist.

Serving Ideas

  • Pair with steamed Asian greens like bok choy or gai lan for a nutrient-rich dinner.
  • Serve over cauliflower rice with a drizzle of coconut aminos and a sprinkle of sesame seeds.
  • Make a quick Paleo slaw with shredded cabbage, carrot, and a ginger-lime dressing to add freshness.

Tips for Crispy Wings

If you want your wings extra crispy without deep-frying, place them on a wire rack over a baking tray so air can circulate underneath. You can also finish them under the grill (broiler) for a couple of minutes after baking to get the edges even crispier.

Adjusting the Heat

This recipe is gingery rather than chilli-hot, but if you’re a fan of spice, you can easily kick it up a notch. Try adding finely chopped red chilli, chilli flakes, or even a dash of hot sauce to the marinade. If you’re cooking for kids or those sensitive to spice, you can reduce the amount of fresh ginger slightly for a milder version.

Storage and Leftovers

Store any leftovers in an airtight container in the fridge and enjoy within 3 days. These wings are delicious cold as part of a lunchbox or picnic, or reheated in the oven to regain their crispness.

Ingredient Substitutions

  • Sesame oil: If unavailable, try macadamia oil or avocado oil for a similar nutty richness.
  • Fresh ginger: Ground ginger can be used in a pinch, but fresh will give the most robust flavour.
  • Tamari or coconut aminos: These are great soy-free alternatives that still add that essential umami depth.

Get Creative!

Feel free to get creative with your toppings. Try adding crushed almonds, sliced spring onions, or a squeeze of fresh lime before serving. You could even thread the wings onto skewers before cooking for a fun party appetiser.

Have you tried these Ginger Sesame Chicken Wings? If so, share your thoughts and any variations you made in the comments below. Furthermore, enjoy this fiery and crispy dish, and explore more of our Paleo recipes!

Ginger Sesame Chicken Wings paleo recipe dinner primal

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