Chicken livers

Chicken Liver and Sweet onion Crostini


Oh wow you are going to just love these chicken livers.  They are like nothing you have ever tasted before.  The delicious aroma and taste of cinnamon drenched onions makes you want to eat more and more and more.

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This is the first recipe for  PnP Food Bloggers challenge in South Africa, sponsored by Robertsons Spices.  We had to use both cayenne pepper and cinnamon together in one recipe.The chicken livers floured and coated in cayenne pepper taste absolutely delicious with the cinnamon sauteed onions.  Cook the livers until just pink inside and once combined with the onions add them to hot crostini.  A great Sunday night meal  or served as a snack.

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4.38 from 8 votes
Chicken livers
Chicken Liver and Sweet onion Crostini
Cuisine: chicken, Savoury
  • 8 slices of French Loaf
  • 1/4 cup flour
  • 1 teaspoon Robertsons cayenne pepper
  • 1 teaspoon Robertsons cinnamon
  • 2 tablespoons olive oil
  • 250 g chicken liver , cleaned
  • 1 small onion
  • 2 tablespoons balsamic vinegar
  • 2 Tablespooons butter
  • salt and pepper
  • Sunflower oil/olive oil
  1. Slice the onion very thin.
  2. Heat a pan and saute the onions and 1 teaspoon cinnamon gently in 1 tablespoon butter and a dash of sunflower oil. Set aside when soft .
  3. Combine the flour with the cayenne pepper in a plastic bag.
  4. Add generous amount of salt and pepper .
  5. Put the livers in the bag and shake to completely coat, remove and set aside.
  6. Heat the the remaining teaspoon butter and a dash of sunflower oil in a large frying pan.
  7. Pan-fry livers for 2-5 minutes each side depending on whether you like them rare or well-done.
  8. Remove the livers from the frying pan.
  9. Add the balsamic vinegar to the pan, return to the heat, and scrape the juices and cooked bits up.
  10. Return the livers to the pan together with the onions, coating them with the sauce.
  11. Put the livers on top of the toasted crostini and serve while hot.
  12. To make the crostini
  13. Slice French bread into thick slices and brush with olive oil on both sides.
  14. Toast under the grill or in a griddle pan. Set aside once browned.


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  • Reply Chris August 13, 2013 at 8:32 PM

    I think your take on liver and onions is excellent. I always buy whole chickens, cut them up myself and keep the livers to fry in butter and eat with bread. I love that you breaded the liver. I imagine that the breading with the caramelized onions would reduce the strong liver taste as well, and make liver more palatable for those who find it to be overwhelming. Good job.

    • Reply Ev August 13, 2013 at 9:32 PM

      Thanks for commenting Chris. Yes, the bit of crunch with the flour and cayenne on the livers definitely makes the liver flavour less strong.

  • Reply Helen February 14, 2014 at 4:28 PM

    Yum, I made this for lunch today and served on bread rolls. The taste of the cinnamon with the livers is surprising and delicious.
    The lack of sauce makes it perfect to serve on crostini, however, we would have liked it to be more saucy to serve as a meal. I added some marsala to the balsamic in the pan but as soon as I added the floured livers , the ‘juice’ was absorbed. To make it more saucy would you recommend adding chicken stock to the balsamic and boiling it down a little?

    • Reply Ev February 14, 2014 at 4:57 PM

      Hi, I am so glad you enjoyed this. You could add a bit of stock, but I would rather add a cup of white wine and allow it to reduce letting the juice from the livers mix into it and then add a little cream . Ev

  • Reply Eric October 6, 2014 at 3:41 PM

    These are magnificent !!!!!!

  • Reply Marlyn December 16, 2014 at 11:58 PM

    I have iron deficiency and always hated liver. I must say this is a good recipe. I doubled the ingredients and found the cayenne to be too overpowering for me. I will use half of it next time and probably try adding a little cream as suggested. Thanks!

  • Reply nthabiseng February 3, 2015 at 3:27 PM

    I’d love to try your recipes

  • Reply Sheila Smith April 2, 2015 at 3:37 AM

    can’t wait to try this!!!

  • Reply Jen Wall May 1, 2015 at 7:52 PM

    This is delicious!! I’m eating it as I type. I made this today after searching for diverse liver recipes. In anemic and looking for high protein meals so livers fit the bill perfectly! I love cayenne pepper and the cinnamon with the onions is a surprising combination. The flavors blend harmoniously and the textures are perfect! Also a nice benefit: the cinnamon cooking with the onions, masks the smell of both the liver and onions! Perfect!!

    • Reply Shades of Cinnamon May 2, 2015 at 5:25 AM

      Hi Jen – I am so glad you enjoyed this liver recipe. I also love the taste of the cinnamon with these onions. Its just a magic combination.

  • Reply Luce May 14, 2015 at 10:36 AM

    I absolutely loved this! Easy, quick and cheap. It was served as a main course with jasmin rice.

    • Reply Shades of Cinnamon May 14, 2015 at 1:59 PM

      So glad you enjoyed this recipe Lucie , and I am sure it was delicious with the rice.

  • Reply Vita July 1, 2015 at 11:12 AM

    Very simple good recipe. We just made it in Lithuania for lunch. Thank you:)

    • Reply Shades of Cinnamon July 1, 2015 at 12:00 PM

      Wow, that’s greatVita, I hope you enjoyed your lunch in your beautiful part of the world, from down south here in South Africa

  • Reply joe stokely August 17, 2015 at 10:55 PM

    This is very good. I love the taste of the cinnamon and the cayenne together with the liver and onion and balsamic vinegar. THANK YOU THANK YOU THANK YOU! I can’t wait to try it with the toasted bread.

    • Reply Shades of Cinnamon August 18, 2015 at 4:44 AM

      You wont be disappointed Joe – its a great combination. Thank you for your comments

  • Reply Jim November 29, 2015 at 4:44 AM

    I was very disappointed – the combination of onions and cinnamon just didn’t work for me. I wonder if I did something wrong …

    • Reply Shades of Cinnamon November 29, 2015 at 7:49 AM

      Hi Jim, I am so sorry to hear you found this recipe disappointing. I can’t imagine that you did anything wrong. Maybe the combination is just not what your tastebuds were expecting, as it is an unusual combination of flavours. As you can see I am totally in love with cinnamon, I eat it every day, love the taste of it in my oats in the morning, and the smell of it cooking just makes me happy, so I may have a biaised opinion of it. I hope this unfortunate experience with my recipe will not deter you from trying something else. Thank you for your honest opinion, and have a fabulous weekend.

  • Reply Eansy October 21, 2016 at 5:55 AM

    My goodness what a super yummy recipe this is and it’s in my list of must have dishes whenever my husband is away for a quick nutritious meal for one with steamed broccoli. Very much appreciate you sharing this…. thank you.

  • Reply Mar May 4, 2017 at 6:21 PM

    How do you clean chicken livers or will they already be cleaned if I purchase them from a butcher shop?

    • Reply Shades of Cinnamon May 5, 2017 at 9:00 AM

      Hi, yes they should be cleaned at the butcher, but just ask him to make sure. Sometimes there is a little membrane holding them together which you can cut off. They are also available in containers in the freezer section of supermarkets, just ready to fry up. These are the ones I use. Enjoy xxx

      • Reply B.chaney July 13, 2017 at 3:16 PM

        How many servings does this make and can I use half ingredients to make less?

        • Reply Shades of Cinnamon July 13, 2017 at 4:04 PM

          This only makes a small quantity, enough to top 8 slices of french bread, but you could definitely half the quantity if you only wanted a single serving. You may have to add more than 1/2 the spice quantity as I think it may be a little bland with less spices. Start with a smaller amount and add to your taste. I hope that helps.

  • Reply Joan Levine November 26, 2019 at 5:44 PM

    Can’t wait to try this recipe. Sounds delicious.

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