In this traditional Palestinian recipe, chicken livers are sauteed in olive oil with bell peppers, onions and garlic and seasoned with allspice, sumac, and soy. A sprinkle of lemon juice can be substituted for the sumac, a Middle Eastern seasoning with a tart, lemony taste.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat the oil in a large skillet over medium heat. Add the green and red peppers, onion, and garlic. Cook and stir for 5 minutes until peppers and onions begin to soften.

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  • Add the liver to the pan, along with the sumac, allspice, and soy sauce. Cook and stir until the liver is cooked through, about 10 minutes.

Nutrition Facts

187 calories; 8.4 g total fat; 410 mg cholesterol; 134 mg sodium. 8.5 g carbohydrates; 19 g protein; Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/03/2017
since I couldn't figure out how to edit my prior review here goes. My team at work is doing Whole 30 so I wanted to see if I could tweak. although I am not participating. I have a great set of Rachel Ray pots so I skipped the oil. I substituted himalayas salt for soy sauce. I upped the garlic. it was still amazing. Plus the calories are only about 225 and a lot less fat! Read More
(12)

Most helpful critical review

Rating: 3 stars
08/29/2009
The overall flavor of the veggies and seasoning was tasty after I added another tablespoon of soy sauce and a 1/2 teaspoon of sesame oil but neither my husband nor I liked chicken livers in this dish. I think tender pieces of beef or cut up dark chicken meat would have been better. I'm going to try it again with another type of meat. Read More
(2)
17 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/03/2017
since I couldn't figure out how to edit my prior review here goes. My team at work is doing Whole 30 so I wanted to see if I could tweak. although I am not participating. I have a great set of Rachel Ray pots so I skipped the oil. I substituted himalayas salt for soy sauce. I upped the garlic. it was still amazing. Plus the calories are only about 225 and a lot less fat! Read More
(12)
Rating: 5 stars
02/03/2017
since I couldn't figure out how to edit my prior review here goes. My team at work is doing Whole 30 so I wanted to see if I could tweak. although I am not participating. I have a great set of Rachel Ray pots so I skipped the oil. I substituted himalayas salt for soy sauce. I upped the garlic. it was still amazing. Plus the calories are only about 225 and a lot less fat! Read More
(12)
Rating: 4 stars
07/28/2009
I also added fresh mushrooms to the mix it would have been easier to cook the livers separately and then add them. Overall this recipe had good flavor and is a healthier option than the traditional fried livers/mashed potatoes & gravy I would have rather had the latter though. Read More
(10)
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Rating: 5 stars
07/26/2008
Delicious! I've also tried it with hot green chili peppers and it worked a treat. Highly recommended! Read More
(6)
Rating: 4 stars
04/16/2009
My husband said this was very good. I sprinkled lime juice instead of lemon juice in place of the sumac because he likes the taste of limes better than lemons especially when cooked. I don't like liver of any kind so I'm rating this on his sayso! Read More
(6)
Rating: 5 stars
07/20/2009
Thanks for a quick tasty recipe for chicken livers. Update the leftovers make excellent chopped liver! Read More
(3)
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Rating: 4 stars
04/11/2011
I liked the addition of peppers in this recipe. The flavor was lovely. I used frozen pepper mix (green red and yellow strips) and lemon juice instead of sumac. I added an extra tsp. of soy sauce. I was afraid that allspice will add an unpleasant taste but it all blended in nicely. I will be making it again. Thanks! Read More
(3)
Rating: 4 stars
06/22/2014
I really wanted to love this recipe because we adore chicken liver. I tried it because I was looking for something that wasn't fried or a pate. With that being said even after reading the reviews and tweaking the ingredients it was just a 3.5 star recipe with a half a star for creativity. I omitted the sumac because we don't care for lemon/lime flavoring in food with the exception of fish. I doubled all the ingredients except for the liver and added a can of sliced water chestnuts with a small bag of snow peas. I dredged the liver (cut in to cubes) through seasoned flour pan fried in shallow oil and placed on paper towel to drain. I knew from experience that if I added the raw liver to the veggies that it looks like a horrible pink mess. After tasting the veggie mix I added 1 tbsp of Badia Complete Seasoning and an inch of anchovy paste. I served it in a bowl with 1/2 cup of chicken flavored rice topped with a generous helping of veggie mix. I added the liver on top so it didn't get soggy too fast. Read More
(2)
Rating: 3 stars
08/28/2009
The overall flavor of the veggies and seasoning was tasty after I added another tablespoon of soy sauce and a 1/2 teaspoon of sesame oil but neither my husband nor I liked chicken livers in this dish. I think tender pieces of beef or cut up dark chicken meat would have been better. I'm going to try it again with another type of meat. Read More
(2)
Rating: 5 stars
12/15/2015
We are Palestinian and love this recipe! I add a bit more sumac. Read More
(1)