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Main dishes

Chicken liver with barley and caramelized onions

Name: Chicken liver with barley and caramelized onions
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Slovak
Ingredients: 500 g Chicken liver; 200 g Pearl barley; 2 Onions; 2 tbsp Vegetable oil; 30 g Butter; 1 tsp Marjoram (dried); 1 tsp Salt; 1/2 tsp Ground black pepper; 2 tbsp Parsley (chopped)

Chicken liver sautéed with onions and marjoram, served over pearl barley tossed with butter and chopped parsley. Makes 4 servings.

Slovak cuisine · Translated from Slovak · October 24, 2026 · Light recipe · 462 kcal per serving · High-protein recipe · 27 g protein per serving

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Recipe at a glance

Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Servings: 4 servings
Difficulty: Easy
Cuisine: Slovak

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Chicken liver with pearl barley makes an inexpensive, filling lunch: cook the barley until tender and toss with butter and parsley, then sauté the liver with slowly browned onions and marjoram. Salt the liver only at the end to keep it tender.

Ingredients

4 servings

Chicken liver 500 g
Pearl barley 200 g
Onions 2
Vegetable oil 2 tbsp
Butter 30 g
Marjoram (dried) 1 tsp
Salt 1 tsp
Ground black pepper 1/2 tsp
Parsley (chopped) 2 tbsp

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Instructions

Tip: tap a step to mark it as done.

Barley
35 min
Rinse the barley, add 700 ml of salted water, and cook, covered, for 30–35 minutes until tender. Drain and toss with half the butter and the parsley.
Onions
15 min
Meanwhile, slice the onions into half-moons and cook slowly in the oil and remaining butter until golden brown.
Liver
8 min
Trim any membranes from the liver, pat dry, and cut into pieces. Add to the onions and sauté over medium-high heat for 5–6 minutes, until no pink juices run out when a piece is cut open. Add the marjoram and season with salt and pepper at the end.
Serve
Divide the barley among plates and top with the liver, onions, and pan juices.

Tip: Salt the liver only at the end of cooking—salt draws out its juices and makes it tough.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 462 kcal
Protein: 27 g
Carbohydrates: 45 g
of which sugars: 2.5 g
Fat: 20 g
of which saturates: 6.6 g
Fiber: 8.8 g
Salt: 1.7 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Kuracia pečeň s krúpami a karamelizovanou cibuľou