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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
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.
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.
Paleo Griddled Tuna Steaks with Coriander
When cooking tuna steaks, only the best will do for my Griddled Tuna Steaks. Buy ‘Sushi Grade’ tuna, which you can effectively eat raw, and cook it to medium. This way, the fish will do the talking, and you won’t need overpowering sauces or marinades to make it palatable. This simple yet flavourful recipe is perfect for showcasing the quality of the tuna. The combination of coriander, capers, and lime creates a light and refreshing dressing that complements the natural taste of the fish. Creating these Griddled Tuna Steaks with Coriander and Capers allows you to enjoy a delicious and healthy meal that aligns with your Paleo lifestyle. The simplicity of the recipe lets the high-quality tuna shine, while the light dressing adds a refreshing touch. This dish is perfect for a quick yet satisfying dinner.
Griddled Tuna Steaks with Coriander and Capers
These Griddled Tuna Steaks with Coriander and Capers are a simple yet delicious Paleo dish. Using sushi-grade tuna, this recipe ensures a perfect medium-cooked steak that's both tender and flavourful. The light dressing enhances the natural taste of the tuna, making it a delightful meal.
Servings: 2
Calories: 300kcal
Cost: 30
Equipment
- Griddle pan
- Food processor or blender
Ingredients
- 2 sushi grade tuna steaks
- 1 small handful fresh coriander roughly chopped
- 1 tbsp capers rinsed and dried
- Juice and zest of 1 lime
- 1 clove garlic
- 2 spring onions trimmed and chopped
- 2 tbsp olive oil
- Salt and pepper
Instructions
- First, heat a griddle to a very high heat and brush with a little olive oil.
- Next, whizz together all the ingredients, bar the tuna, to form a light dressing. Set aside.
- When the griddle is really hot and the oil is smoking, throw on the tuna steaks. Sear for 1 and a half minutes on each side, so still pink in the middle.
- Remove from the heat, and drizzle with the dressing.
Moreover, this recipe is versatile and can be adjusted to suit your taste preferences. It’s an excellent option for a special dinner or a quick weeknight meal, ensuring everyone can enjoy a nutritious and flavourful dish. For more delicious Paleo recipes, don't forget to subscribe to our newsletter and follow us on social media! Let us know how you enjoyed these Griddled Tuna Steaks with Coriander and Capers in the comments below. Happy cooking!
Nutritional Benefits of Tuna
Tuna is one of the most nutrient-dense seafood choices you can include in a Paleo diet. Rich in high-quality protein, it supports muscle repair and satiety, making it a great option for those focused on energy and body composition. It’s also a superb source of omega-3 fatty acids, which support heart health, reduce inflammation, and may even contribute to clearer skin and enhanced cognitive function. By opting for sushi-grade tuna, you’re not only enhancing flavour, but you’re also avoiding harmful additives and preservatives that are often found in more processed varieties.
Perfecting Your Griddle Technique
To get the best texture and flavour, preheat your griddle or grill pan until it’s searing hot. Lightly oil the tuna steaks and season them with sea salt and freshly cracked pepper just before cooking. For medium doneness, cook each side for approximately 1½ to 2 minutes. This quick sear preserves the tuna’s juicy centre while giving a beautiful outer char. If you prefer your steak a little more rare in the middle (which many sushi lovers do), reduce the time slightly to achieve that perfect blush-pink interior.
Side Dishes That Complement Tuna Steaks
Griddled Tuna Steaks pair beautifully with a wide range of Paleo-friendly sides. Try serving them alongside roasted sweet potato wedges, a crisp Asian-style slaw, or grilled asparagus with lemon zest. A fresh cucumber and avocado salad with a squeeze of lime and a pinch of sea salt adds a cooling element that works particularly well with the coriander and caper dressing. You could also spoon some zesty cauliflower rice underneath the steak for a low-carb, nutrient-packed option that soaks up the juices perfectly.
Sustainability and Sourcing
Where your tuna comes from matters — not only for taste, but for the health of our oceans too. Look for wild-caught tuna, ideally pole-and-line or troll-caught, to ensure sustainable fishing practices are being followed. Overfishing and by-catch are serious issues with industrial tuna fishing, so taking a little extra time to find an ethical supplier pays off in both quality and environmental impact. Many speciality fishmongers or online seafood suppliers in Australia now offer transparent sourcing information.
Storing and Using Leftovers
If you have any leftover cooked tuna, don’t let it go to waste. Store it in an airtight container in the fridge and use it the next day to make a refreshing tuna salad. Flake it into a bowl with baby spinach, chopped boiled egg, diced cucumber, avocado, and a light olive oil dressing. You could also stuff it into lettuce cups or use it as a protein boost in a wrap made with Paleo-friendly coconut or cassava tortillas. Cooked tuna will typically last up to two days refrigerated, though it’s best enjoyed sooner for maximum freshness.
Herb Substitutions and Variations
If coriander isn’t your favourite herb, try substituting it with flat-leaf parsley or fresh dill, both of which bring their own fresh twist to the caper-lime combination. You can also add finely chopped shallots or red chilli to the dressing for a bolder punch. Another delicious variation is to lightly brush the tuna steaks with a touch of garlic-infused olive oil before grilling to enhance depth of flavour without overwhelming the natural sweetness of the fish.
Wine Pairings and Presentation Tips
For those who enjoy a glass of wine with dinner, a dry white like Sauvignon Blanc or a light-bodied rosé complements the brightness of the lime and the richness of the tuna. When plating, consider layering the tuna over a bed of greens or a drizzle of the coriander and caper dressing, garnished with microgreens or edible flowers for a restaurant-quality finish at home. This is one of those dishes where simple presentation makes a big impact.
Final Tips for Success
Always let your tuna steaks come to room temperature for about 15–20 minutes before cooking. This ensures even heat distribution and a perfect centre. Avoid overcooking — tuna dries out quickly and loses its flavour when well-done. Keep your dressing chilled until serving for a contrasting freshness against the warm steak. And don’t forget to season just before cooking, not too early, to preserve the moisture within the fish.
Whether you’re preparing a romantic dinner, a family meal, or a solo treat, these Griddled Tuna Steaks with Coriander and Capers are sure to impress. With premium ingredients, minimal prep, and maximum flavour, they’re a shining example of how good Paleo can taste.
