I will be the first to say that chicken livers (more specifically, the idea of having chicken livers for dinner), is either going to sit alright with you, or make you want to make an emergency order for Deliveroo. If it’s not your jam – cool. Just use beef or chicken thighs in replacement! But if you’re intrigued by this exact recipe, then go ahead!
Chicken livers are very cheap, have a lot of flavour and are loaded with nutrients – particularly iron (I got into them when I was struggling with anaemia – no idea if they actually made a difference but I found I rather like them, so that’s something!) and can work really well when cooked right. This is a simple slow cooker wonder and when served up with lemony rice, a dollop of yoghurt and fresh herbs – you can’t go wrong. All low FODMAP (as long as you go easy on the chickpeas) and makes beaut leftovers!
- 1 tbsp garlic oil
- 400g chicken livers
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp ground coriander
- 1 tsp dried thyme
- 1 tin chickpeas, drained and rinsed well
- 1 tin chopped tomatoes
- 1 tbsp tomato puree
- 2 large carrots, chopped
- 300ml veg stock
- splash of tamari
- To serve (all optional, but recommended!)
- Brown rice
- Steamed kale
- Chopped coriander
- Yoghurt
- Lemon
- Simply heat a pan with the oil and cook the chicken livers along with all the spices till browned - about 7 minutes. Add in the tomato puree and a splash of hot water to coat them well, stir and then pour into a heated slow cooker pot.
- Add in the chickpeas, chopped tomatoes, stock, carrots and tamari. Leave on a low cook for 6 hours, or on a medium setting for 3-4 hours.
- Before serving, prepare all the optional additions and dig in!
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