Pan Fried Chicken Livers with Pistachios and Arugula

Recipe:

Ingredient Notes:

• Chicken Liver: For the best results – a milder flavor and juicier texture after frying – it’s best to use fresh chicken liver rather than frozen and thawed. Alternatively, you can substitute rabbit or turkey liver if preferred.
• Onions: I recommend using red onions for their sweetness when caramelized. Shallots work beautifully too. Avoid yellow onions, as their flavor can be too harsh or overpowering in this dish.
• Pistachios: Pistachios add a wonderful crunch and subtle flavor. Feel free to substitute hazelnuts or almonds. For the best aroma and taste, I highly recommend lightly toasting your chosen nuts before chopping them.
• Clarified Butter (Ghee): Clarified butter is ideal for pan-frying the liver. It has a higher smoke point than regular butter (meaning it’s less likely to burn at higher heat) and lends a lovely creamy richness to the dish. If you don’t have clarified butter, you can use a 1:1 mixture of regular butter and a neutral vegetable oil for frying.
• Flour: Plain all-purpose flour is all you need here for lightly coating the liver.
• Balsamic Vinegar: This ingredient is key! Its unique sweet and tangy balance is essential to the dish, so I do not recommend substituting it.
• Sugar: A touch of regular white granulated sugar is needed to balance the acidity of the balsamic vinegar, bringing out its best flavor.
• Arugula: Peppery fresh arugula is crucial for this recipe; its bold flavor pairs beautifully with the rich pan-fried liver. If you find the peppery taste too intense, you can replace half of the arugula with milder baby spinach for a lighter flavor.

Let’s start cooking.

Cut each onion into 6-8 pieces.

Heat butter in a frying pan over a low heat. Add the onions and cook until soft and lightly caramelized, about 10 minutes.

Meanwhile, prepare the chicken livers by trimming the fat. Cut into fairly large pieces, season with salt and pepper. Roll in flour.

Remove the pan with the cooked onions from the heat.

In another pan, sauté the livers in vegetable oil over medium heat in several batches until done.

Return the pan with the onions to the stove and increase the heat to medium. Add the sautéed liver, sugar and vinegar. Cook, stirring, for 1 minute. Remove from heat.

Arrange liver and onions on a plate, sprinkle with chopped nuts, and add arugula.

Serve with toasted white bread.

Enjoy!

This Pan Fried Chicken Livers with Pistachios and Arugula recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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