The iconic Lebanese dish Lebanese Chicken Liver is made by cooking chicken liver with spices and herbs. Traditional preparation involves pan-frying poultry liver with onions and sometimes bell peppers until cooked. The liver is seasoned in lemon juice, garlic, cumin, paprika, salt, and pepper.
Tomato paste, pomegranate molasses, parsley, and cilantro may be added to the dish. Chicken liver is a famous Lebanese appetizer or main dish served with rice, bread, or salad. Due to its high nutritional value and delicious taste, this meal is famous in Lebanon and beyond.
Best Lebanese Chicken Liver
Since the liver is not a common meat in my household, the idea of preparing it filled me with apprehension. However, I soon learned that the procedure was quite easy and uncomplicated, and the end product was delectable.
Marinating the liver is essential because it enables the liver to absorb all of the delicious flavors and spices. The liver gets a smoky, spicy taste from the cumin, paprika, and garlic; lemon juice provides a tangy, acidic contrast.
The combination of the liver with the onions and fresh herbs in a saute pan creates a meal that is bursting with flavor and texture.
Lebanese Chicken Liver is not only a savory and flavorful meal but also a nutrient powerhouse that provides the body with protein and iron. Because I try to eat healthily, I value the fact that this meal tastes good without sacrificing nutritional value.
Lebanese Chicken Liver Ingredients
- 1 lb chicken liver
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
How To Make Lebanese Chicken Liver
Clean the chicken liver:
Before you start cooking, it is important to clean the chicken liver properly. You can rinse it under cold water and pat it dry with a paper towel. Remove any visible fat or sinew from the liver.
Marinate the liver:
In a large bowl, mix together the garlic, cumin, paprika, salt, black pepper, olive oil, and lemon juice. Add the chicken liver to the bowl and toss to coat it well. Let the liver marinate in the refrigerator for at least 30 minutes or up to 2 hours.
Saute the onions:
Heat a large skillet over medium-high heat. Add the chopped onion and saute until it is softened and lightly browned about 5 minutes.
Cook the chicken liver:
Add the marinated chicken liver to the skillet with the onions. Cook the liver for 5-7 minutes, stirring occasionally until it is browned on the outside and cooked through on the inside.
Add fresh herbs:
Once the chicken liver is cooked, add the chopped parsley and cilantro to the skillet and stir to combine. Cook for an additional minute or two to allow the flavors to meld together.
Serve and enjoy:
Remove the skillet from the heat and serve the Lebanese Chicken Liver hot, garnished with additional fresh herbs if desired.
Lebanese Chicken Liver Variations
If you like your food with a bit of heat, you can add some chopped fresh chili peppers or red pepper flakes to the marinade.
For a creamy twist on this dish, you can add a splash of heavy cream or Greek yogurt to the skillet with the liver and fresh herbs.
Pomegranate molasses is a popular ingredient in Lebanese cuisine and adds a sweet and tangy flavor to dishes. You can add a drizzle of pomegranate molasses to the skillet with the liver and onions for a unique twist on this dish.
Sumac is a spice commonly used in Lebanese cooking and adds a tangy and lemony flavor to dishes. You can sprinkle some sumac over the cooked liver and fresh herbs before serving.
Fennel is a vegetable that pairs well with liver and adds a slightly sweet and anise flavor to dishes. You can saute some sliced fennel in the skillet with the onions before adding the liver.
How To Serve Chicken Liver
Lebanese Chicken Liver is a hearty main entree. Serve with rice, quinoa, or roasted veggies.
It makes a great starter. Skewer liver and serve with yogurt or hummus. The liver can fill sandwiches and rolls.
Lebanese pita and naan are famous. Warm flatbread soaks up the succulent juices and flavors of Lebanese Chicken Liver.
Lebanese Chicken Liver goes well with pickled veggies. It goes well with pickled turnips, beets, or pickles.
How To Store and Reheat Chicken Liver Lebanese
You can keep leftovers in the fridge for three to four days if you store them properly. Three months is the maximum time you can keep the dinner frozen for.
The dish can be reheated in either a microwave or on the burner. To warm the food, place it in a microwave-safe receptacle and heat it on high for 1–2 minutes. The liver should be heated in a skillet over medium heat, with intermittent stirring.
When reheating liver, it’s important to add a little liquid, such as water, chicken stock, or cream, to prevent it from drying out.
The liver can become porous if overheated. Take the liver off the flame as soon as it begins to heat up.
Chicken Liver Lebanese Recipe
Ingredients
- 1 lb chicken liver
- 1 large onion chopped
- 4 garlic cloves minced
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
Instructions
- Clean the chicken liver: Before you start cooking, it is important to clean the chicken liver properly. You can rinse it under cold water and pat it dry with a paper towel. Remove any visible fat or sinew from the liver.
- Marinate the liver: In a large bowl, mix together the garlic, cumin, paprika, salt, black pepper, olive oil, and lemon juice. Add the chicken liver to the bowl and toss to coat it well. Let the liver marinate in the refrigerator for at least 30 minutes or up to 2 hours.
- Saute the onions: Heat a large skillet over medium-high heat. Add the chopped onion and saute until it is softened and lightly browned, about 5 minutes.
- Cook the chicken liver: Add the marinated chicken liver to the skillet with the onions. Cook the liver for 5-7 minutes, stirring occasionally, until it is browned on the outside and cooked through on the inside.
- Add fresh herbs: Once the chicken liver is cooked, add the chopped parsley and cilantro to the skillet and stir to combine. Cook for an additional minute or two to allow the flavors to meld together.
- Serve and enjoy: Remove the skillet from the heat and serve the Lebanese Chicken Liver hot, garnished with additional fresh herbs if desired.
