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Main dishes

Chicken liver with bulgur and parsley

Chicken liver sautéed with onion, red bell pepper, cumin, and paprika, served with broth-soaked bulgur, parsley, and lemon. Serves 4.

Middle Eastern cuisine · Quick recipes in 35 minutes · Translated from Slovak · · Light recipe · 478 kcal per serving · High-protein recipe · 31 g protein per serving

Chicken liver with bulgur and parsleySave on Pinterest

Recipe at a glance

Prep time
10 min
Cook time
20 min
Total time
30 min
Servings
4 servings
Difficulty
Easy
Cuisine
Middle Eastern
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Chicken liver with bulgur makes an inexpensive, quick lunch: simply pour broth over the bulgur and let it absorb the liquid while you sauté the liver with onion, bell pepper, and cumin. Parsley and lemon brighten the dish.

Ingredients

4 servings

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Instructions

Tip: tap a step to mark it as done.

  1. Bulgur

    15 min

    Pour the hot broth over the bulgur, cover, and let stand for 15 minutes to absorb the liquid. Fluff with a fork and stir in half the parsley.

  2. Onion and bell pepper

    6 min

    Slice the onion into half-moons and the bell pepper into strips. Sauté them in the oil until softened.

  3. Liver

    7 min

    Trim the liver, pat dry, and cut into pieces. Add it to the vegetables along with the cumin and ground paprika, and sauté for 5–6 minutes, until no pink juices run out when cut. Season with salt and black pepper and drizzle with lemon juice.

  4. Serve

    Serve the bulgur with the liver, sprinkled with the remaining parsley.

Tip: Cook the liver in a well-heated skillet in a single layer. If crowded, it will release its juices and steam instead of browning.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
478 kcal
Protein
31 g
Carbohydrates
49 g
of which sugars
4.9 g
Fat
19 g
of which saturates
3.5 g
Fiber
8.3 g
Salt
2.1 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 bulgurom a petržlenovou vňaťou

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