Ingredients
Scale
- 500g chicken livers
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, heat olive oil over medium heat. Add onions and sauté until translucent. Stir in minced garlic and cook for an additional minute.
- Add chicken livers to the skillet, tossing gently to coat. Cook for 5-7 minutes until browned.
- Season with dried thyme, paprika, salt, and pepper. Continue cooking for 3-5 minutes until livers are cooked through with a slightly pink center.
- Remove from heat, garnish with chopped parsley, and serve immediately.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in a skillet over low heat to maintain texture.
- Best served with crusty bread, creamy mashed potatoes, or as a salad topping.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250 Kcal
- Sugar: 1g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 300mg