Friday, March 26, 2010

Liver Lover

I eat liver. I eat pork liver, chicken liver and a few times, beef liver. I know a few people who wouldn't even touch it. I really think they're missing out a lot in life. Liver is one of the most appetizing and gratifying animal products I have ever tasted and there are so many ways to cook it. 

My mom does the grocery shopping for home and liver is not a staple really. It's a luxury! There are just occasions when she brings home a little package of that creamy rose-colored stuff and it delights me all the time. Aside from chicken skin, chicken liver is one of my most favorite kind of barbecue. 

The pork liver couldn't even match the chicken liver's savory goodness and its mouth-watering softness that melts in your mouth. 

So today, my parents are away on a trip and I found chicken liver in the fridge. (Thanks, ma!) I was weighing if I should marinate and saute it in spices or if I should do something different with it.. something I've never done before? There was leftover pasta so I decided to go ahead with the latter.

Chicken Liver and Potatoes in Creamy Tomato Sauce on Pasta


1/2 kg Chicken liver, washed and drained
4 medium Potatoes, cut into wedges
1 large White Onion, chopped
1 clove Garlic, minced
4 tbsp Cooking oil
1/2 cup Green peas, cooked or canned
1/2 cup Water
1/2 cup Milk
1/2 cup Tomato Sauce
4 tbsp Slurry (Cornstarch+Water)
1 tsp ground Black Pepper
1/4 tsp Paprika

1 tsp Salt
250 grams Spaghetti, cooked


1. Saute the potatoes in oil and add a dash of salt and pepper. Do this for about 3-5 minutes and then take it out of the pan (oil not included) and set it aside.

2. In the same pan with oil, saute garlic, onions and chicken liver. Do this for about 5 minutes, mixing constantly. Add in salt, pepper, paprika, water, tomato sauce, green peas and potatoes and cover to let it simmer for about 15 - 20 minutes (in low heat) or until the potatoes are done. 

3. Taste it and add seasoning if you like. Since this is a pasta dish, I like a little it bit on the salty side because I don't add salt when I cook my pasta. 

4. When the potatoes are cooked, add the milk and the slurry and slowly mix it with the ladle. Do all this in low heat so the liver will be real soft and all the flavors will come out wonderful.

It's quite an unusual dish - something experimental on my part. I usually just eat liver with rice but I've discovered that pasta is good with almost everything and liver is just so good anytime. 

Until the next eats!
♥Chef Shak

Chicken Livers


  1. I eat liver but I'm not as big as a fan as you are! Hehe, I have so far only tried chicken liver. I have yet to try pork and beef liver. Do they taste any different anyways?

    Anyway, if you don't mind.. I would love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and you're all set! Thanks and keep it up! :-)

  2. hi smoochkins! pork liver is yum as well but i find chicken liver to be the tastiest :) they taste different. yes.

    i edited this post and placed the foodista widget at the bottom. :) thanks for the guidance and kind words!

  3. I like chicken liver, only if it's adobo or stir-fried in oyster sauce.


So, what d'ya think?