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Chicken Livers with Sweet Onions

Chicken livers are not to everyone’s tastes but, here’s a great recipe to try before you write off this iron packed dish for good. It my go to recipe and makes a great starter.


500g chicken livers (washed, fat removed and cut into halves), 2 medium sweet onions (thinly sliced), 2 bay leaves, 1 tsp Fehmalee’s Kitchen base seasoning, zest of 1 lemon, 1 tbs olive oil, 1 tsp butter, 1 garlic (grated), 2 tbs Madeira wine.


In a non stick frying pan dry fry (no oil) the chicken livers for 2 minutes on each side until cooked through. Remove from heat place on a plate and set aside. In the same frying pan add the olive oil and butter, once oil starts to bubble add the onions and bay leaves then sauté until the onions almost caramelized. Add the garlic, lemon zest, base seasoning and Madeira wine to the onions and cook for a further 3 minutes. Return the chicken livers to the pan stir to combine then serve with crusty bread.


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