Moroccan · Appetizer
Moroccan Spiced Chicken Liver
Chicken livers are quickly seared with garlic, cumin and a hit of lemon, a rich, iron-heavy dish served as a warm appetizer or tucked into a sandwich, common at Moroccan grill houses alongside kefta and merguez.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 4
- Level
- Easy
Ingredients
- 500 g chicken livers, trimmed
- 4 garlic cloves, crushed
- 1 tsp cumin, 1/2 tsp paprika
- Juice of 1/2 lemon
- 3 tbsp olive oil
- Handful parsley, chopped
- Salt and pepper
Method
- 1
Pat dry
Pat the chicken livers thoroughly dry with paper towels.
- 2
Sear
Warm the oil in a hot skillet and sear the livers for 2–3 minutes per side until browned outside but still slightly pink within.
- 3
Season
Add the garlic, cumin and paprika in the last minute of cooking, stirring to coat.
- 4
Finish
Remove from heat, squeeze over the lemon juice, and season with salt and pepper.
- 5
Serve
Scatter with parsley and serve hot with bread.
Chef's tips
- Dry the livers well before searing so they brown rather than steam in the pan.
- Don't overcook the livers — a couple of minutes past done and they turn tough and grainy.
Frequently asked questions
How are these typically served?
Often piled into a torn piece of khobz bread as a quick sandwich, or served on a small plate as a shared appetizer.