A comfort dish from my childhood was chicken livers and spinach rice. This is my lazy way of enjoying at least the chicken livers especially on a gray and cold winter’s day.
No real recipe is involved. Just clean the chicken livers by removing the membranes etc. and cut into bite sized pieces that are about the same size. Rinse in several washes of water, drain and pat dry. In a frying pan, saute a diced onion in some vegetable oil until softened and just beginning to colour, add the chicken livers and fry until they’re no longer pink. I like them nice and firm. Season with salt and pepper to taste. I like to push the chicken livers aside to leave an empty spot and then add about half a teaspoon of a good quality sweet paprika (Hungarian preferred) and fry it off then stir into the chicken livers.
-
Follow
Following
Already have a WordPress.com account? Log in now.
Cooking is Fun ... Really!! 
My favourite liver is lamb liver.
Never tried it.
It’s also called lambs fry here
Love chicken livers, but unfortunately, they are fried cholesterol. (Spelling corrected by blogger)
Like so many other things, in moderation, I think they’re fine. 😉
Not according to my husband’s doctors.
I understand and, of course, you must be careful with his health.
😻
I meant “fried,” sorry. Drat autocorrect!