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Moroccan Chicken Liver Chermoula

Kebda Mcharmla with Onions

Moroccan Chicken Liver Chermoula is a flavorful traditional dish made with tender liver and a rich marinade of spices, herbs, garlic, and olive oil.It is easy to prepare, highly nutritious, and can be served as a main or side dish with a variety of accompaniments.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: moroccan
Ingredients Method Notes

Ingredients
  

1-Chicken Liver with Onions
  • 1 kg Chicken liver
  • 3 Large onions, finely minced
  • 2 Garlic cloves, 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
 

💠Method 1: Cleaning and Prepping the Liver
  1. Moroccan Chicken Liver Chermoula
  2. Rinse and Clean: Thoroughly wash the chicken liver with vinegar and carefully remove any veins or connective tissue
  3. Blanching: Place the liver in a pot of boiling water with bay leaves, 4 tablespoons of vinegar, and a ¼ teaspoon of salt to remove any gamey smell (zfar).
  4. Skimming: Use a spoon to skim off the foam that rises to the surface of the water.
  5. Brief Boil: Let it boil for only 5 minutes, then drain and cut the liver into desired pieces
    Moroccan Chicken Liver Chermoula
💠Method 2: Marinating and Cleaning (The No-Boil Method)
  1. Marinate: Place the chicken liver in a bowl and add fresh lemon juice and one minced garlic clove.
  2. Rest: Let it sit for 20 minutes; this process removes any gamey odor and will cause the liver to turn slightly pale in color.
  3. Clean and Cut: Rinse the liver thoroughly, then cut into pieces while carefully removing any impurities or blood veins.
  4. Some prefer this method over blanching to maintain a different texture; both techniques are equally effective and correct.
    Moroccan Chicken Liver Chermoula
💠Method 1-Chicken Liver with Onions
  1. Sauté the Onions: In a large skillet or a Tagine, add the olive oil and finely minced onions.
  2. Season and Cover: Add all the spices to the onions, mix well, and cover.
  3. Caramelize: Cook over low heat for about 30 minutes, stirring occasionally, until the onions become tender
    Moroccan Chicken Liver Chermoula
  4. translucent, and fully melted. Do not add any water; the onions will cook in their own juices.
  5. Add the Liver: At this stage, add the pre-blanched chicken liver (from Method 1).
  6. Combine: Gently stir to incorporate the liver with the caramelized onions without breaking the pieces.
  7. Slow Cook: Cover and simmer on low heat for an additional 20 minutes to allow the flavors to meld together.
    Moroccan Chicken Liver Chermoula
  8. You will notice that the onions and liver release their own natural juices; therefore, there is no need to add any water.
  9. Simply cover the pan and let it simmer for 20 minutes until perfectly cooked.
  10. Final Touch: Garnish with olives or slices of preserved lemon before serving.
    Moroccan Chicken Liver Chermoula
  11. 🥗Moroccan Chicken Liver Chermoula🥗
💠Method 2: Chicken Liver with Onions and Green Peppers
  1. Sauté Vegetables: In a skillet, add the olive oil, minced onions, and green pepper strips.
  2. Let them sauté for about 20 minutes until they become soft and tender.
    Moroccan Chicken Liver Chermoula
  3. Seasoning: Add the spices: 1 tsp salt, ½ tsp black pepper, 1 tsp cumin, 1 tsp turmeric, 1 tsp ginger, 1 tsp paprika, .
    Moroccan Chicken Liver Chermoula
  4. and ½ tsp ground coriander. Stir in the two minced garlic cloves and 2 tablespoons of finely chopped parsley and coriander
  5. Add Liver and Water: Add the chicken liver (which was previously marinated in lemon juice and cut into pieces). Pour in ½ cup of water and cover the skillet.
    Moroccan Chicken Liver Chermoula
  6. Simmer: Allow the dish to cook and simmer for approximately 20 minutes.
    Moroccan Chicken Liver Chermoula
  7. Finish and Serve: Stir occasionally to ensure even cooking and to let the sauce thicken. Serve hot.
    Moroccan Chicken Liver Chermoula

Notes

Moroccan Chicken Liver Chermoula
Moroccan Chicken Liver Chermoula