Spicy Moroccan Chicken Livers

This is one of the love-it-or-hate it dishes. You’ll rarely find someone who is ambivalent about chicken livers. Before becoming a vegetarian, it was one of the dishes I most loved – the earthiness of the livers, the creamy spiceness of the sauce – and of course, the fresh bread to mop up the sauce. This version has a little twist in the form of Moroccan Ras el Hanout spice –adding heat, but with more fragrance, and the addition of coriander and feta, for freshness and added creaminess. Easily a meal on its own, it also keeps wonderfully for leftovers.


2 tbsp butter
250g chicken livers, rinsed
1 can (410g) tomatoes
2 tbsp finely chopped onion
1 tsp dried chilli flakes
(to taste)
1 tbsp brown sugar
1 tsp Eat Art Moroccan Ras el Hanout
125ml cream
crumbled feta
fresh coriander, rinsed and roughly chopped
Salt to taste


Heat a deep frying pan to a medium-low heat. Add butter to melt. Add the onions and fry until softened. Turn the heat to medium-high and add the chicken livers and fry until starting to caramelise and brown on all sides. Remove from the pan.

Add tomatoes, spices and sugar. Let simmer for 10 minutes, until reduced and thickened slightly. Reduce the heat to low. Add the chicken livers and cream. Allow to simmer very gently for 10 minutes. Sprinkle with feta and coriander before serving with a warm, torn baguette.



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