Chicken Liver Roast

Chicken liver roast is a scrumptious dish made with Chicken liver, chicken heart, onion, tomatoes, ginger, garlic, soy sauce, calamansi juice, pepper, salt. coriander and paprika powder. If you’re having some innards cravings, then the chicken liver and heart roast will surely tickle your appetite. You might be surprised that your friend who does not like chicken liver will love it this time!

Chicken Liver and Heart Roast Recipe

Ingredients:

• 1 kilo chicken liver and heart
• 1 onion (sliced)
• 4 pieces tomatoes (chopped)
• 1 thumb ginger (finely sliced)
• 4 cloves of garlic (minced)
• ¼ cup soy sauce
• 2 tablespoon calamansi extract
• Pepper to taste
• Salt to taste
• ½ teaspoon paprika powder
• Oil
• A bunch of coriander

Directions:

1. Wash and prepare the chicken liver and heart and then place them in a container. Add the calamansi extract and soy sauce and then marinate for 30 minutes.
2. Heat some oil in a pan. Add the onions, ginger, tomatoes, and saute for a few minutes. Add the minced garlic and saute for another 30 seconds. Add the paprika powder and mix well.
3. Add the marinated chicken liver and heart (reserve the marinade). Gently stir to combine. Cover the pan and let it cook for 4 to 7 minutes. Stir a bit.
4. Add the marinade and simmer until the sauce thickens. Season with some salt and pepper. Add some freshly chopped coriander and then stir. Continue cooking until the sauce is almost dry. Then, turn the heat off.
5.  Transfer the chicken liver and heart roast to a serving plate. Enjoy this with a lot of hot steaming rice or make it spicy and have it with some ice cold beer. Yum!

Chicken Liver and Heart Roast

Unlike other children, I am an instant fan of the chicken liver. My mom initially taught me that it is rich in iron. I had a lot of these as a kid so I never had anemia and I almost thought I was going to become the first Ironwoman. I never become Ironwoman but at least, I am healthy.

Chicken heart was a different thing. I kind of hesitated at first to try it because I felt bad for the chickens. For a kilo of chicken heart, I think its around 30 to 50 pieces (or more??). I imagined how many chickens died just to let me eat my chicken heart dish.

When I grew up, I knew that chicken is really cultivated for consumption and there’s nothing wrong with eating them (unless you have preferences and cultural restrictions). That’s when I started enjoying chicken liver and chicken heart. My mom usually cooks them as small breaded and fried pieces onto which I dip them in toyomansi.

As I explore cooking, I tried making this chicken liver and heart roast, still with the classic toyomansi flavor, but now into a full time dish. Less fried and more sauce. This dish is super best when paired with some hot steaming rice.

If you wanna know how to make some chicken liver and heart roast, read and follow the simple steps below. Happy cooking!

How to Make Chicken Liver Roast

Cooking some chicken liver and heart roast may seem laborious, but the truth is, it is super easy and will only take less than an hour.

Get the freshest chicken liver and chicken heart from the market. Smell them first to confirm that they are fresh or well stored. The chicken liver might come in a large chunk, so simply cut them into serving pieces. Marinate the liver and the heart first with the simple toyomansi mixture. This will also be the sauce base for later.

The next step would be sauteing the aromatics. Aside from the usual onions and garlic, I also used tomatoes and ginger to counteract the “raw chicken” smell of the meat. Saute the liver and heart. They are quicker to cook when compared to the usual chicken meat. Just make sure to follow the recommended duration below since the chicken liver might become too dry when cooked for a long time.

The last thing to add is the marinade and wait until it thickens out and coat the meat. Some coriander leaves add some crunch and freshness to this dish. You can also opt to have chopped spring onions if you like.

The chicken liver and heart roast is now ready to be devoured. I see a lot of inumans with this dish as the pulutan but I might say, it is still best with some hot steaming rice. Yum!