Today’s Moroccan chicken liver recipe is served with a delicious savory homemade tomato sauce. The ingredients are simple, but the authentic Moroccan flavors are overflowing!
In this article, I will not only show you how to cook chicken livers, but how to prepare them as well. This is unfortunately not an air fry chicken liver recipe and it works best with wet stewing cooking techniques.
But, it is still equally quick and juicier than you could’ve ever imagined! So, keep reading to learn how to cook Moroccan chicken livers and onions in a deliciously rich sauce.
What Goes Into This Moroccan Chicken Livers Recipe?
There are quite a few chicken liver recipes out there. But not many of them can compete with the rich savory flavors that this chicken liver recipe provides.
And, it’s all thanks to the cooking techniques and flavors that form part of Moroccan cuisine.
It is particularly well-known for emphasizing the already-present flavors of the ingredients. As this recipe will show you, it isn’t necessary to add a ton of different seasonings to create a luscious meal.
So, what do you actually need to make these Moroccan chicken livers? My recipe has two main elements: the first is the chicken livers and the second is a rich tomato-based sauce made from scratch.
I’ve included simple aromatics such as onion and garlic. And, as far as spices go, you only need paprika, turmeric, and cumin. These three spices go into almost every Moroccan dish.
And, when it comes to the spice level, it’s entirely customizable. I like to add one fresh sliced chili to give the flavor profile a slight kick. But, you can add more if you’d like or remove it completely.
How To Prepare Chicken Livers
Now, there are some preparation steps before you can proceed with cooking the Moroccan chicken livers. But, there are two ways you can go about it.
Method 1: Soaking in cold milk
I recommend this method for two reasons. The first is that it helps coagulate the blood which makes it easier to remove. The second is that it helps remove the metallic taste from the livers that many people hate. So, two birds with one stone.
You can soak the livers in cold milk for about 30 minutes. Once they are soaked, you can drain them from the milk. Rinse them well under cold water and pat them dry on all sides.
Some people say you have to soak the chicken livers for much longer. But I’ve found that 30 minutes already does the trick. At the most, 1 hour will suffice.
If you soak the livers in milk for too long, they will become too soft to cook. You want these Moroccan chicken livers to be tender, not mushy.
Method 2: Soak in cold water
If you don’t mind the metallic taste that the iron in the livers gives, you can simply soak the chicken livers in cold water.
The effect is exactly the same: the cold temperatures will make any leftover blood easier to remove.
If You’re In A Hurry
If you are short on time and cannot soak the chicken livers, there is an alternative technique you can use.
Place the chicken livers in a colander or sieve. Then, rinse them repeatedly underneath cold and running water.
You can wash them for about 10 minutes or so. It will help coagulate the blood (making it easier to remove) and clean the livers too.
And as with the previous methods, once you are done rinsing them, pat them dry with paper towel. Always dry them before making this Moroccan chicken livers recipe.
FAQs on Moroccan Chicken Livers
How do you take the bitter flavor out of chicken livers?
The bitter flavor many people talk about is the metallic flavor you may recognize it as. So, the solution remains the same. Soak the chicken livers in milk or buttermilk. The acid in buttermilk simultaneously tenderizes the chicken livers while removing the bitter flavor.
What goes well as a side dish for Moroccan chicken livers?
Pairing chicken livers with sides are very easy, despite what many people think. Yes, it is a dish that is served as an appetizer. However, you can turn it into a delicious meal.
I love to serve these tomato chicken livers with Oven Baked Jollof Rice or these Harissa Potatoes. You can also have a look on my site for more recipe ideas.
Are chicken livers nutritious?
Chicken livers are actually shockingly nutritious and even called a superfood! It is loaded with vitamin A and protein. Chicken livers also contains vitamins B12, C, E, copper, choline, folate, niacin, and riboflavin.
It is low in calories (considering the number of chicken livers you actually eat) and contains a generous amount of protein and healthy fats.
More Recipes
Easy Flavor-Packed Moroccan Chicken Livers With Tomato Sauce
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.
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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.