CHICKEN LIVER IN GRAVY SAUCE

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One ingredient that I believe is extremely underestimated in the kitchen is; chicken liver. Although this is the first liver recipe I share with you, yet I am a HUGE fan ever since I was a kid. It is extremely tender, cooked in no time & cheaper than any other kind of protein.

I eat it in million ways but believe it or not, I hate the famous pomegranate molasses liver dish served in Lebanese restaurants in Egypt. I don’t know why but I always find it too sweet or too tangy or maybe I prefer pomegranate molasses in more subtle ways.

This recipe is a little different than your regular Lebanese dish, the sauce is made of gravy granules, pomegranate molasses & dark soy making it extremely rich, creamy & delicious.

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The gravy granules I always use.
I think many people avoid cooking chicken liver because of its horrible smell (when raw) & the difficulty of washing it but don’t worry PROBLEM SOLVED. I included the best & easiest way to wash liver in the directions below.

CHICKEN LIVER IN BROWN SAUCE

  • Servings: 5-6
  • Difficulty: easy
  • Print

Ingredients:

  • 900 gm chicken liver كبدة فراخ
  • 1/4 tsp cumin كمون
  • 1/4 tsp nutmeg جوزة الطيب
  • 2 garlic cloves minced ثوم مفروم
  • 1 red pepper sliced فلفل أحمر
  • 1 yellow pepper sliced فلفل أصفر
  • 1 medium onion sliced بصل
  • 2 tbsp olive oil زيت زيتون
  • salt & pepper ملح وفلفل

For the Sauce:

  • 1 1/2 cups hot water ماء مغلى
  • 2 tbsp gravy granules بودرة ديمي جلاس
  • 2 tsp pomegranate molasses دبس الرمان
  • 1 tbsp dark soy sauce صوص الصويا الغامق

Directions

  • WASH THE LIVER: soak the liver in water, 1/4 cup flour & 1 tsp black pepper for about 20 minutes. Add 1/4 cup vinegar then rinse immediately. Place the liver in a sieve  مصفاة placed over a bowl for about 30 minutes to drain the water.
  • Toss the liver with the garlic, cumin, nutmeg & black pepper.
  • Mix the sauce ingredients until the gravy granules dissolve. Set aside.
  • Heat a large pan over high heat until hot. Add the oil & cook the liver for about 2 minutes on each side until it gets a nice brown color. DON’T OVERCROWD the pan; you can do this over 2-3 batches because you want the liver to get a nice color & not release its water & boil.
  • Add the veggies & cook with the liver for about 2-3 minutes.
  • Add the sauce to the pan & bring to a boil. Once the sauce boils, reduce heat to low, cover the pan & simmer for about 5 minutes until the sauce thickens & the liver is cooked through. Turn off heat & season with salt & pepper.
  • Serve with rice or baked potato.

Notes:

  • The brand of gravy granules I use is “Ahh Bisto” (picture above), it is sold in all large supermarkets at an affordable price but you can use your favorite demi glace powder instead.
  • Don’t overcook the liver! To know if it is cooked through, cut the biggest piece with a fork, if there is no blood coming out then it is done.
  • If the liver is not cooked through at the end of the cooking time, add 1/4 cup hot water & simmer for another 3-5 minutes.

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