QuickIron-Rich
Kenyan Chicken Liver Fry
A fast, iron-rich chicken liver fry with onions, tomatoes, garlic and dhania — on the table in 20 minutes.
20 min Serves 3Easy
Instructions
- 1
Pat the livers dry and season with salt, pepper and paprika.
- 2
Sear in hot oil for 2–3 min per side until browned but still pink inside; remove.
- 3
Fry onions until soft, add garlic, ginger and cumin.
- 4
Add tomatoes and cook down 5 min.
- 5
Return the livers, toss for 2–3 min to just cook through, and finish with dhania.
Chef’s tips
- Do not overcook — livers should be just barely pink inside or they turn grainy and bitter.
- Dry the livers well before searing so they brown instead of steaming.
Frequently Asked Questions
How do you cook chicken liver so it is not bitter?
Cook it fast over high heat and stop while it is just pink in the centre. Overcooking is the main cause of a grainy, bitter texture.
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