Chicken Liver in Yogurt Sauce

Chicken Liver in Yogurt Sauce

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Servings: 6
Calories: 238


  • 1 bunch each parsley basil and chives
  • 1/2 pint thick set yogurt
  • 4 tbsp single/light) cream
  • 1 tsp lemon juice
  • 1 garlic clove
  • Pinch each salt white pepper and sugar
  • 18 oz chicken livers
  • 2 small onions
  • 3 tbsp oil
  • 1 tbsp plain flour All purpose
  • 1/2 tsp dried mixed herbs
  • Pinch salt
  • 2 pinches freshly ground black pepper


  • Wash and dry herbs and chop finely.
  • Mix yogurt with cream, lemon juice and herbs.
  • Peel and chop garlic, sprinkle with salt and crush before adding to yogurt mixture. Season to taste with pepper and sugar. Set aside.
  • Remove any fat or skin from chicken livers, wash and dry.
  • Peel onions and cut into thin rings.
  • Heat 1 tbsp of the oil in a pan, brown onion rings for about 5 minutes, then remove from pan.
  • Heat remaining oil in pan. Roll liver in flour and fry in small amounts for about 2 minutes until brown. Sprinkle with dried herbs.
  • Finally, add fried onions to liver, continue to fry for 1 minute longer, season to taste with salt and pepper before serving with yogurt sauce.
Calories: 238 kcal
Carbohydrates: 8 g
Protein: 17 g
Fat: 16g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 310 mg
Sodium: 84 mg
Potassium: 330 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 9568 IU
Vitamin C: 19 mg
Calcium: 74 mg
Iron: 8 mg
Ingredients Liver, Offal
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