Moroccan Chermoula Chicken Liver (Prepared in Two Ways)

Contents hide

1 Moroccan Chermoula Chicken Liver (Prepared in Two Ways)

1.1 Ingredients

1.2 Method

1.3 Notes

Moroccan chermoula chicken livers are a delicious dish from traditional Moroccan cuisine. Prepared with a chermoula marinade, this dish is typically made from tender chicken livers with a blend of onion, garlic, cilantro, parsley, cumin, paprika, and lemon juice or vinegar, in addition to olive oil, which gives it a delicious taste and a distinctive aroma.

It is prepared in more than one way: with onions, onions and green peppers, or tomatoes. It is prepared on regular days as a main dish due to its ease of preparation, or as a side dish accompanying other main courses. It can be considered a meal rich in essential vitamins, rather than just a meal for eating and satiating, and is served for lunch or dinner with potato salad, rice, lentil stew, for example, french fries, olives, bread, and drinks such as Moroccan tea or soft drinks

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings: 8

Course: Main Course

Cuisine: moroccan

Ingredients Method Notes

Ingredients

💠1-Chicken Liver with Onions

1 kg Chicken liver
3 large onions, finely minced
2 cloves Garlic minced
1 tsp Salt
½ tsp Black pepper
½ tsp Ground ginger
1 tsp Cumin
1 tsp Paprika
½ tsp Ground coriander
½ tsp Turmeric
½ Preserved lemon (pulp and rind)
1 g Pure Saffron threads
2 tbsp Fresh parsley and coriander, finely chopped
5 tbsp Extra virgin olive oil

💠2-Chicken Liver with Onions and Green Peppers

1 Large onion, finely minced
1 tbsp Fresh parsley, finely chopped
2 Fresh coriander (cilantro), finely chopped
½ tsp Chili powder (or cayenne pepper)
½ Cup Water
50 g Red olives (approx. 15 pieces)

Method

💠 Cleaning methods for the liver

Method 1: Wash the liver with vinegar and remove the veins
Boil the chicken liver with bay leaves, 4 tablespoons of vinegar, and a quarter teaspoon of salt to remove the gamey odor
Remove the foam that floats on the surface of the water
Leave it to boil for only 5 minutes, then remove it and cut it

Method 2: Marinating and Cleaning with fresh lemon juice

Place the liver in a bowl, add lemon juice and a minced garlic clove
Leave it for 20 minutes to remove the gamey odor and change its color to pale
Then wash it, cut it, and remove all impurities such as blood vessels
Some prefer this method without boiling it, as both methods are correct

How to prepare chicken liver

💠1- The first method for preparing liver with onions
In a pan or tagine, add olive oil and finely chopped onions, cover it, and stir it from time to time until it wilts and dissolves, then add the spices and leave it over low heat for about half a minute
Add the half-cooked boiled liver; you will notice that the liver releases its juices.
Do not add water, just cover it and let it cook for 15 minutes, stirring it gently from time to time until it blends with the onions.
Add preserved lemon slices to it.
💠2- The second method for preparing liver with onions and green peppers
In a pan, add oil, onions, and sliced green peppers, and let them wilt for approximately 20 minutes
Add the same spices as the first method except for the lemon, saffron, and powdered coriander
Wash the liver soaked in lemon juice and cut it, then put it with half a cup of water and cover it.
Let it cook for approximately 15 minutes, add the red olives, stir it from time to time, and serve it. Bon appétit and enjoy your meal.

Notes

Moroccan Chicken Liver Chermoula

🍽️Additional Insights

Moroccan Kebda Mcharmla (Sautéed Chicken Liver)

Moroccan Chicken Liver Chermoula is a delectable dish from traditional Moroccan cuisine, renowned for its bold flavors derived from the rich “Chermoula” marinade—a blend of aromatic spices and fresh herbs. This dish is typically prepared with tender chicken liver, sautéed with a mix of onions, garlic, coriander, parsley, cumin, and paprika. A touch of lemon juice or vinegar, along with premium olive oil, gives it its signature zesty taste and enticing aroma.
There are various ways to prepare this dish: with onions alone, with a mix of onions and green peppers, or with tomatoes. It is a favorite for daily meals because it is so easy to prepare, serving either as a main course or a side dish. More than just a satisfying meal, it is a nutritional powerhouse, rich in essential vitamins.
Whether served for lunch or dinner, it pairs beautifully with potato salad, rice, lentil stew, or crispy fries and olives. Of course, no Moroccan meal is complete without fresh bread and a glass of traditional Moroccan tea or your favorite refreshing drink.

Chicken Liver