Chicken liver with rice

Simple, tasty and cheap. It is a nutritious meal, rich in protein, minerals and vitamins. The cumin, cinnamon and lemon are the twist for this classic romanian dish.

We usually cook it for dinner during the week because it is easy, quick and filling. My kids love it because they see what they eat – liver and rice.

As presented here, with rice, the recipe is not strict AIP. To be strict AIP, make cauliflower rice instead.


(10 minutes)

Chicken liver with rice – preparation
  • 1.Put 1l35fl.oz of water to boil.
  • 2.Wash the liver in cold water and clean it (remove connective tissue, fat). Leave it in a strainer to drain
  • 3.Peel the onions, chop them rather coarse and put them in the bowl.
  • 4.Slice 1/2 a lemon, cut each slice in smaller pieces and place them in a small bowl.
  • 5.Peel the garlic and place it with the lemon.
  • 6.Using the mortar and pestle, grind 1 ts of cumin with 1 ts coarse salt.
  • 7.The liver should be dry enaugh now, put it in the plate and sprinkle half of the ground cumin, all the oregano and the thyme over it.
  • 8.Wash the strainer well, you’ll need it for the rice.


(30 minutes)

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  • put the pan on medium heat
  • add the rice
  • 1 ts of salt
  • and the boiling water
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  • put the cast iron pan on medium heat
  • add 1 tbs of coconut oil (or other oil you like)
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  • add cinnamon stick, bay leaves, the crushed garlic and stir a bit
  • add the liver, each peace with the spices facing downwards.
  • sprinkle the rest of cumin over the liver
  • add the lemon too
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  • turn the liver.
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  • fire out
  • place the rice in the strainer
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  • turn the bloody liver pieces.
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  • heat to low
  • add 4 ts of olive oil
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  • take out the liver in large bowl
  • heat to medium
  • add 1 tbs of coconut oil (or butter if not on some diet)
  • add the onion and mix a bit
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  • fire out
  • done. Enjoy!


Chicken liver with rice – plating

In each plate, add a few spoons of rice on half the plate, then a few pieces of liver near the rice. Add on top some onion and sauce from the liver. Optionally, you can garnish with some (dry) fried onion, to add some crunchiness.
Bon appetit!

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