Best Five Spice Chicken Livers Recipes

ROSEMARY BUTTER POACHED CHICKEN LIVER

Rosemary Butter Poached Chicken Liver image

I love chicken livers I know people don't but they are high in iron many and so tasty and this recipes is so easy and delicious. The rosemary gives the livers a nice flavor and the butter adds richness. The finishing touch of sea salt is the perfect ending.

Provided by barbara lentz @blentz8

Categories Chicken

Number Of Ingredients 4

Ingredients

4 large chicken livers cleaned
1 stick(s) butter
3 sprig(s) fresh rosemary
- sea salt

Steps:

Melt the butter in a skillet big enough to hold the chicken livers. Add the sprigs of rosemary.
Place the chicken livers in the hot butter over medium high heat and continually baste the livers with the butter. Turning the livers to get a nice sear on both sides. Continue to cook and baste for about 3 to 4 minutes depending on the thickness of the livers.
You want a nice sear on the outside and the middle to be a little pink but not bleeding. Serve finished with sea salt.

FIVE-SPICE CHICKEN LIVERS

Five-Spice Chicken Livers image

Provided by Florence Fabricant

Categories appetizer, side dish

Time 1h

Yield 6 servings as a first course, 3 to 4 as a main dish

Number Of Ingredients 13

Ingredients

1/4 cup all-purpose flour
1 teaspoon Chinese five-spice powder
Salt and freshly ground black pepper
1 pound chicken livers, trimmed and patted dry
2 tablespoons extra virgin olive oil
1 1/2 ounces pancetta, diced
2/3 cup chopped onion
2 large cloves garlic, minced
1/2 cup dry red wine
1 pound plum tomatoes, peeled, seeded and chopped
1 tablespoon minced flat-leaf parsley leaves
6 sage leaves, slivered
Soft polenta, for serving

Steps:

Mix flour and five-spice powder, and season with salt and pepper. Dust chicken livers with this mixture.
Heat 1/2 tablespoon oil in large skillet; add pancetta, onion and garlic. Sauté over medium heat until onion is soft. Remove all from pan.
Add remaining oil to pan, and add chicken livers in single layer. Sauté, turning, until lightly browned but not cooked through. Sauté in two batches if needed. Remove from pan.
Add wine, scrape pan and add tomatoes and herbs. Simmer 10 minutes, until tomatoes start to melt. Return onion mixture and livers to pan, simmer 5 minutes, check seasoning and serve over freshly cooked soft polenta.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 486 milligrams, Sugar 3 grams, TransFat 0 grams