Luxurious Chicken Livers

Prep Time: 10 min
Cook Time: 10 min
Serves: 2

This is a chicken livers dream recipe. Intriguing with the spices added, pleasing with the few minutes it takes to make and decadently creamy yet not gloppy. Marvelous as a dinner over rice or spooned on thick slices of toasted baguette as an appetizer. You definitely need a good sprinkling of a green herb at the end.


12 oz (345 g) chicken livers
1/2 tsp (2.5 mL) fennel seed
1 tsp (5 mL) cumin seeds
3 cloves garlic, large, minced
1 tbsp (15 mL) canola oil
1 tsp (5 mL) garam masala
1 tsp (5 mL) coriander, ground
1/2 tsp (2.5 mL) salt
1/2 cup (125 mL) sour cream, not fat free
1 green onion(s), thinly sliced
1/2 cup (125 mL) coriander, fresh, chopped


1 Clean chicken livers by separating into lobes, then trim off all fat and connective tissue. Rinse livers, then dry. Cut into two bite-size pieces of similar thickness.
2 Measure out seeds and mince garlic. Heat oil in a large frying pan set over medium-high heat. Add seeds and garlic and stir often until seeds start to turn golden, about 3 minutes.
3 Add livers to the pan. Sprinkle with garam masala, ground coriander and salt. Stir gently for 3 minutes. Then add the sour cream and turn heat to medium. Stir often, uncovered, for 3 minutes. Spoon onto toast or rice, then sprinkle with onions and fresh coriander.