Creole Chicken Livers

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Servings: 4 Difficulty: Advanced
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Crispy fried chicken livers served in a rich, spicy tomato-herb sauce over rice.
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These Creole Chicken Livers offer a bold, comforting experience that transforms a humble offal into a luxurious meal. The livers are dredged in cornstarch and deep-fried until golden and crisp, then simmered in a vibrant sauce of canned tomatoes, celery, peas, and onions. Infused with the warmth of rosemary and the kick of crushed red pepper, the dish balances earthy richness with bright acidity. It&# 226;€™s a hearty, protein-packed dinner perfect for those who enjoy traditional Southern or Creole flavors. Serve it hot over steamed rice to soak up every drop of the savory sauce.

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Creole Chicken Livers

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 347.5

Description

These Creole Chicken Livers offer a bold, comforting experience that transforms a humble offal into a luxurious meal. The livers are dredged in cornstarch and deep-fried until golden and crisp, then simmered in a vibrant sauce of canned tomatoes, celery, peas, and onions. Infused with the warmth of rosemary and the kick of crushed red pepper, the dish balances earthy richness with bright acidity. It&# 226;€™s a hearty, protein-packed dinner perfect for those who enjoy traditional Southern or Creole flavors. Serve it hot over steamed rice to soak up every drop of the savory sauce.

Ingredients

Directions

  1. Pat the chicken livers dry with paper towels to ensure crispiness.
  2. Place the cornstarch in a shallow dish and roll the livers in it, shaking off any excess.
  3. Pour oil into a wok or deep skillet until it is about 1-1/2 inches deep.
  4. Heat the oil to 350°F (175°C).
  5. Fry half of the coated livers in batches until crisp and browned on all sides, about 2-3 minutes.
  6. Remove livers and drain on paper towels; repeat with the remaining livers.
  7. Pour out all but 2 tablespoons of oil from the wok.
  8. Place the wok over high heat and add the chopped onion, thawed peas, and sliced celery.
  9. Stir-fry the vegetables for 1 minute until slightly tender.
  10. Add the canned tomatoes with their juice to the wok.
  11. Use a wooden spoon to break the tomatoes into smaller pieces.
  12. Stir in the crushed red pepper and dried rosemary.
  13. Bring the mixture to a boil.
  14. Reduce heat to low, cover, and simmer for 5 minutes to meld flavors.
  15. In a small bowl, combine 1 teaspoon cornstarch with 2 tablespoons water to make a slurry.
  16. Stir the cornstarch slurry into the tomato mixture and cook until the sauce thickens.
  17. Return the fried livers to the wok and stir gently to coat them in the sauce.
  18. Heat through for 1 minute, then serve immediately over hot cooked rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 347.5kcal
% Daily Value *
Total Fat 13.7g22%
Saturated Fat 3.7g19%
Cholesterol 101.0mg34%
Sodium 93.3mg4%
Total Carbohydrate 18.2g7%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 30.7g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: creole, chicken livers, fried liver, tomato sauce, rosemary, spicy, comfort food, southern cooking, peas and rice, hearty dinner, offal, cornstarch, deep fried, celery, onion, red pepper, protein rich, weeknight meal, simmered, crispy
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