The Most Delicious Chicken Liver You’ll Ever Make! GUARANTEED!! 😲 | Chicken Liver Recipe | 2 recipes
Recipes in this Video
Chicken liver dishes have a rich history in Suriname, often prepared as a spread or pâté. This dish reflects the blending of indigenous and colonial culinary traditions, showcasing the use of local ingredients and techniques. Today, chicken liver pâté is enjoyed in various forms around the world, with each culture adding its own twist, making it a versatile and beloved delicacy.
Ingredients
- ●chicken livers
- ●onion
- ●garlic
- ●butter
- ●olive oil
- ●thyme
- ●bay leaf
- ●salt
- ●black pepper
- ●cream
- ●cognac
- ●lemon juice
- ●parsley
Instructions
- 1Clean chicken livers by removing any connective tissue and fat.
- 2Heat butter and olive oil in a skillet over medium heat until melted.
- 3Add chopped onion and garlic, sauté until translucent, about 3-4 minutes.
- 4Add chicken livers to the skillet, cooking until browned on the outside, about 5-7 minutes.
- 5Stir in thyme and bay leaf, season with salt and black pepper.
- 6Add cognac and cook until evaporated, about 2 minutes.
- 7Remove from heat and let cool slightly.
- 8Transfer mixture to a food processor, add cream and lemon juice.
- 9Blend until smooth and creamy, adjusting seasoning as needed.
- 10Pour into a serving dish and refrigerate until set, about 1 hour.
- 11Garnish with chopped parsley before serving.
Ingredient Alternatives
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier and reduces saturated fat.
cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess.
cognac
Healthier: white wine
Cheaper: brandy
White wine offers a lighter flavor profile.
chicken livers
Healthier: turkey livers
Cheaper: pork liver
Turkey livers are leaner, while pork liver is often less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●500g chicken livers
- ●2 tbsp olive oil
- ●1 medium onion, chopped
- ●3 cloves garlic, minced
- ●1 can (400g) diced tomatoes
- ●1 tsp dried oregano
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
- ●2 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1Rinse the chicken livers under cold water and pat them dry with paper towels.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the chopped onion and sauté until translucent, about 5 minutes.
- 4Stir in the minced garlic and cook for an additional minute until fragrant.
- 5Add the chicken livers to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are browned on the outside but still slightly pink inside.
- 6Pour in the diced tomatoes, oregano, salt, black pepper, and red pepper flakes (if using). Stir to combine.
- 7Bring the mixture to a simmer and cook for another 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- 8Taste and adjust seasoning if necessary.
- 9Remove from heat and garnish with fresh parsley before serving.
- 10Serve hot with rice or crusty bread.
Equipment
Sinarsahang Pork Belly is a popular dish in Filipino cuisine, known for its rich flavors and crispy skin.
Ingredients
- ●1 kg pork belly
- ●1/4 cup soy sauce
- ●1/4 cup vinegar
- ●1/2 cup water
- ●1 onion, sliced
- ●4 cloves garlic, minced
- ●1 tsp black pepper
- ●2 bay leaves
- ●1 tbsp sugar
- ●1/2 tsp salt
- ●1/2 tsp ground black pepper
Instructions
- 1In a large bowl, combine soy sauce, vinegar, water, sliced onion, minced garlic, black pepper, bay leaves, sugar, salt, and ground black pepper to create a marinade.
- 2Add the pork belly to the marinade, ensuring it is well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- 3Preheat your oven to 180°C (350°F).
- 4Remove the pork belly from the marinade and place it in a roasting pan. Reserve the marinade for later use.
- 5Roast the pork belly in the preheated oven for about 1 hour, basting occasionally with the reserved marinade.
- 6After 1 hour, increase the oven temperature to 220°C (425°F) and roast for an additional 30 minutes, or until the skin is crispy and golden brown.
- 7Remove the pork belly from the oven and let it rest for 10 minutes before slicing.
- 8Serve the sliced pork belly with steamed rice and your choice of dipping sauce.
Equipment
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