Lebanese Chicken Livers

One of our favourite recipes is Lebanese Chicken Livers, which is quick and simple, and very tasty, but you do need fresh chicken livers. Offal of any sort is never as good after freezing. The three herbs – mint, coriander and parsley – are the traditional ones, but in practice I use whatever three herbs I happen to have on hand. This can include spring onions and celery leaves and anything that I happen to have in the garden, such a basil, origanum, marjoram, Italian parsley and the green bits from the tops of shallots.


300g chicken livers, trimmed and diced.

¼ cup oil.

½ tsp ground cinnamon.

½ tsp ground allspice.

½ tsp ground ginger.

¼ tsp ground white pepper.

Salt to taste.

Juice and zest of one large lemon.

2 tblsp honey.

3 tblsp cornflour.

2 cups water.

1 ½ cup broad beans.

¼ cup chopped fresh mint.

¼ cup chopped coriander greens.

¼ cup chopped parsley.


Trim and dice the liver and set aside. Mix the spices and salt together and set aside. Place the lemon juice, zest, honey, cornflour and water in a cup and beat with a whisk until dissolved. Set aside. Mix the three herbs in a bowl and set aside.

Heat the oil in a wide pan over a hot flame and quickly sear the livers. When sealed, add the spice mixture, stir through and continue to cook for another minute. Add the lemon juice mixture and bring quickly to the boil, stirring continuously until thickened. Reduce heat to a simmer, cover and cook for 10 minutes. Add the beans and the herbs, stir through and bring to the boil. Cook for another 2-3 minutes and serve with white rice.

Serves: 2.


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