Easy Moroccan Chicken Livers
This Moroccan chicken liver recipe is bold, comforting, and easy to make. The livers simmer in a spiced tomato sauce with cumin, paprika, and turmeric, creating a savory, budget-friendly dish full of Moroccan flavor.
Ingredients for Moroccan Chicken Livers
For the Livers & Aromatics: Fresh chicken livers are simmered with onion and garlic, creating a tender, flavorful base.
For the Sauce & Spices: Tomatoes cook down into a rich sauce, seasoned with paprika, turmeric, and cumin. Add fresh chili or chili flakes for optional heat.
Easy Moroccan Chicken Liver Variations
- Spicy Touch: Add harissa or chili flakes for a little heat.
- With Olives: Toss in green or black olives for a salty, briny bite.
- Egg Option: Crack an egg for the last few minutes and swirl gently for richness.
Keesha’s Tips & Tricks
- Clean the Livers Well: I always take a few extra minutes to rinse and trim the livers. Removing those tough bits makes the texture smoother and the flavor cleaner.
- Simmer Gently: Liver cooks fast, so I let it bubble low and slow. That way, it stays tender and the sauce has time to thicken.
- Rest Before Serving: After cooking, I cover it and let it sit for a few minutes to allow the flavors to settle.
What to Serve with Moroccan Chicken Livers
- Flatbread: Perfect for scooping up the rich tomato sauce.
- Steamed Rice or Couscous: Both soak up the flavors beautifully.
- Roasted Vegetables: A colorful side that balances the richness.
- Fresh Salad: A crisp cucumber and tomato salad adds freshness.
- Fried Potatoes: Comforting and hearty, great for a bigger meal.
How to Store Moroccan Chicken Livers
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat with a splash of water to loosen the sauce.
FAQs about Moroccan Chicken Livers
More Delicious Recipes
If you’re craving more North African flavors, try this crispy Egyptian Falafel or cozy Libyan Shakshouka.
Easy Flavor-Packed Moroccan Chicken Livers With Tomato Sauce
Moroccan food is absolutely delicious, but it takes some time and patience to make one of these mouthwatering tagines. This dish delivers the flavors of tasty Moroccan food while keeping the ingredient list simple and with only a few steps!
Ingredients
- 1 pound chicken livers
- 4 plum tomatoes, cubed
- 1 tsp ground cumin
- 3/4 tsp paprika
- 1 tsp turmeric powder
- 3 tbsp olive oil
- 1 medium onion, coarsely chopped
- 3 cloves garlic chopped
- 1 fresh chili pepper, sliced
- Sea salt flakes, to taste
- Freshly ground black pepper, to taste
- Fresh coriander, for garnish
Instructions
- To start, prepare and clean the chicken livers. You can check out the tutorial in the article above. It involves soaking, rinsing, and drying the chicken livers.
- Make sure that your livers are completely dried with paper towel before cooking them. Then, cube them into smaller pieces if you'd like.
- Before starting the cooking process, you can also blend the tomatoes. Combine the diced tomatoes, cumin, paprika, and turmeric in a blender. Blend until you have a smooth paste.
- Next, heat some olive oil in a large frying pan over medium heat. Add the onions and saute them until they become soft (about 5 minutes).
- Add the minced garlic and fresh sliced chili. Mix the ingredients well and fry them for a minute.
- Then, add the chicken liver cubes. Allow them to cook for about 4-6 minutes while stirring frequently. Remove them from the heat and set them aside.
- Pour the blended seasoned tomato mixture into a separate saucepan. Give the ingredients a good stir, then bring the sauce to a simmer. Leave it to cook for about 10 minutes or until most of the liquid has evaporated. You should have a thick substantial mix.
- Finally, pour the cooked tomato sauce over your chicken liver and onions. Allow it to smother for 5 minutes.
- Then, garnish your Moroccan chicken livers with freshly chopped coriander and serve it immediately.
Nutrition
Serving: 1 portionCalories: 273kcalCarbohydrates: 8gProtein: 23gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 440mgSodium: 97mgPotassium: 535mgFiber: 2gSugar: 3gVitamin A: 14779IUVitamin C: 51mgCalcium: 30mgIron: 12mg
Tried this recipe?Let me know how it was!
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Thank you so much for your nice comment. I really appreciate it and I’m glad that you like my recipes! All the best, Keesha
I first ate a similar dish aboard the Destroyer I served on. They made it with beef liver, Still good, so I started copying it at home. My wife hated liver , but she ate this.