chicken liver dish with tomato sauce
Elevate your meals with this tender chicken liver dish simmered in rich tomato sauce.
Perfectly seasoned and bursting with bold flavors, this easy-to-make recipe transforms simple ingredients into a hearty, comforting delicacy.
Ideal for family dinners or casual gatherings, it’s a delicious way to enjoy nutrient-rich chicken livers in a vibrant, tangy sauce.
Authentic Algerian Chicken Liver in Tomato Sauce with Coriander, Thyme, and Cumin
This hearty Algerian chicken liver dish, generously coated in luscious tomato sauce, is more than just a meal; it’s a cherished family tradition passed down from my mother.
Each bite transports me to my childhood kitchen, filled with comforting aromas and the gentle hum of her simmering pots specially during Ramadan.
Tender chicken livers, perfectly seared, soak up the vibrant sauce infused with aromatic cumin, earthy thyme, and the fresh zest of coriander, creating a harmonious symphony of flavors that makes my mouth water just thinking about it.
The secret lies in the careful layering of spices, beginning with fragrant cumin, which imparts warmth and depth.
Fresh coriander brightens the dish, lending a burst of freshness, while thyme provides a subtle, herby undertone that balances the richness of the liver.
Simmered slowly, the sauce thickens to a velvety consistency, enveloping the livers and allowing each ingredient to meld into pure culinary magic.
Rooted deeply in Algerian cuisine, this recipe is more than a dish—it’s an experience, blending simplicity with soulful flavor.
Perfect served with crusty bread or fluffy couscous, it’s a delightful reminder of home, heritage, and the irreplaceable joy of a meal lovingly prepared.
Ingredients for Chicken Liver dish in Tomato Sauce
- 350 g chicken livers: Fresh chicken livers are nutrient-rich, tender, and mild in flavor, becoming wonderfully succulent when cooked gently in tomato sauce. They’re high in iron and protein, making this dish both delicious and nutritious.
- 2 cloves garlic, minced: Garlic adds depth and pungent sweetness, enhancing the savory notes of the dish. Its aromatic quality creates a flavorful base that complements the liver perfectly.
- A few sprigs of fresh coriander: Fresh coriander brings brightness and an herbal freshness that cuts through the richness. Chopped finely, it adds color and a lively, citrusy note that balances the spices.
- Salt, black pepper, ground coriander: Salt enhances all the flavors, while freshly ground black pepper provides a subtle, earthy heat. Ground coriander adds a warm, slightly sweet, and citrusy flavor, harmonizing beautifully with the other spices.
- Thyme: Thyme imparts an earthy, herbaceous aroma. Its subtle yet distinct flavor complements the liver and tomato, adding complexity and depth, evoking the warmth of Algerian home cooking.
- 2 tablespoons olive oil: High-quality olive oil enriches the sauce with its smooth texture and fruity notes. It’s the perfect fat for sautéing the liver and garlic, ensuring even cooking and enhancing flavor.
- 1 teaspoon cumin: Cumin is essential in Algerian cuisine, lending a warm, earthy, and smoky undertone that defines this dish’s unique character, reminiscent of traditional North African spices.
- 1 can chopped tomatoes: Convenient and flavorful, canned tomatoes form the hearty, tangy base of the sauce. Their natural acidity and sweetness meld with the spices, enveloping the livers in a rich, satisfying sauce.
How to Make Algerian Chicken Liver in Tomato Sauce
- Clean the chicken livers thoroughly under cold water, removing any visible fat or membranes. Cut them into evenly sized cubes for uniform cooking.
- In a heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and the cubed chicken livers, sautéing gently for about 2 minutes until the livers are lightly browned but still tender.
- Add the spices: sprinkle in the cumin, ground coriander, salt, and freshly ground black pepper. Stir gently to coat the livers, allowing the spices to release their aromas for about 1 minute.
- Pour in the chopped tomatoes, then add thyme sprigs and a portion of the chopped fresh coriander. Stir everything together well, ensuring the livers are fully covered in sauce.
- Cover the skillet and reduce the heat to low. Allow the mixture to simmer gently for about 15–20 minutes until the sauce thickens and the livers are cooked through yet still tender.
- Adjust the seasoning as necessary, adding more salt, pepper, or spices to taste.
- Serve the dish in a warm serving plate, garnished generously with freshly chopped coriander for an extra burst of flavor and color. Serve alongside crusty bread, rice, or couscous.
Do we need to wash the chicken liver ?
Washing chicken liver helps remove impurities such as blood, excess fat, and any bitter-tasting bile residue that can sometimes be attached.
It also reduces the liver’s strong, metallic taste, making the final dish more pleasant.
Rinsing the liver gently under cold water and patting it dry ensures a cleaner flavor and texture.
Tips to get the tastiest liver chicken dish ever
Here are some tips to achieve the tastiest chicken liver dish ever:
1. Freshness Matters : Always use fresh chicken livers rather than frozen, as they have a milder taste and more tender texture.
2. Clean and Prep Properly : Wash the livers gently under cold water, removing membranes or connective tissues to avoid bitterness or chewiness.
3. Don’t Overcook : Cook chicken livers just until firm but still pinkish inside; overcooking makes them tough and dry. Aim for 3–4 minutes per side at medium heat.
4. Marinate Briefly : Briefly marinating in milk or lemon juice (10–15 minutes) reduces any strong metallic flavor, leaving them milder and more tender.
5. Spice Balance : Use spices thoughtfully. Cumin, coriander, thyme, garlic, and fresh herbs like parsley or coriander elevate flavor without overpowering the liver’s delicate taste.
6. Build Layers of Flavor : Sauté onions or garlic before adding livers. Deglaze the pan with wine, vinegar, or broth for depth.
7. Proper Searing : Sear livers quickly on high heat to achieve a flavorful, caramelized exterior while retaining juiciness inside.
8. Acidity is Key : A splash of vinegar, lemon juice, or tomato-based sauce balances the richness, making the dish taste brighter.
9. Butter or Olive Oil : Using butter or quality olive oil enriches the dish, giving it a silky texture and enhanced flavor.
10. Fresh Herbs for Finish : Garnish generously with fresh herbs like coriander or parsley before serving for freshness and visual appeal.
Other recipes to try
- Minced Lamb Samosas
- Algerien Chorba, Chicken tomato vermicelli soup
- Spinach and potatoes shakshuka
- Potato and egg salad
Chicken liver dish recipe
Ingredients
- 350 g chicken livers
- 2 cloves garlic minced
- A few springs of fresh coriander
- Salt
- black pepper
- ground coriander
- Thyme
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 can chopped tomatoes
Instructions
- Clean the chicken livers thoroughly under cold water, removing any visible fat or membranes. Cut them into evenly sized cubes for uniform cooking.
- In a heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and the cubed chicken livers, sautéing gently for about 2 minutes until the livers are lightly browned but still tender.
- Add the spices: sprinkle in the cumin, ground coriander, salt, and freshly ground black pepper. Stir gently to coat the livers, allowing the spices to release their aromas for about 1 minute.
- Pour in the chopped tomatoes, then add thyme sprigs and a portion of the chopped fresh coriander. Stir everything together well, ensuring the livers are fully covered in sauce.
- Cover the skillet and reduce the heat to low. Allow the mixture to simmer gently for about 15–20 minutes until the sauce thickens and the livers are cooked through yet still tender.
- Adjust the seasoning as necessary, adding more salt, pepper, or spices to taste.
- Serve the dish in a warm serving plate, garnished generously with freshly chopped coriander for an extra burst of flavor and color. Serve alongside crusty bread, rice, or couscous.
