Chicken Livers Magda's Style
Prep time
Cook time
Total time
Serves: 6
  • 1 pound chicken livers
  • 1 pound mushrooms (any you like)
  • 3 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 1 tbsp lemon juice
  • 1 inch ginger root, grated
  • 4 cloves garlic, crushed
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp crushed red pepper flakes
  • 3 bay leaves
  • a pinch of salt and freshly ground black pepper to taste
  • 2 tbsp unrefined virgin olive or coconut oil
  • 2 tbsp butter from grass-fed cows
  • 1 medium onion, chopped
  • 2 tbsp Worcestershire sauce
  • 2 tbsp sherry
How To Make
  1. Place chicken livers in a large bowl, and pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, chili flakes, bay leaves, salt, and pepper. Stir together, and refrigerate for 1 to 2 hours.
  2. Remove livers to a bowl, and reserve marinade.
  3. Heat 1 tablespoon olive oil and butter in a large skillet over medium heat. Stir in onion, and cook until tender, about 7 minutes.
  4. Add ginger and mushrooms and cook till mushrooms turn soft. Increase heat to medium-high, and stir in chicken livers.
  5. Cook for 5 minutes, being careful not to overcook the livers. Stir in the Worcestershire sauce and the reserved marinade. Simmer gently for 5 minutes. Pour in sherry, and heat through.
  6. Serve with steamed broccoli and a grain of your choice.
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