Somali · intermediate
Somali Spiced Chicken Liver Skillet With Bell Peppers
A fast pan-fried dish featuring tender chicken liver tossed with crunchy peppers, hot green chile, and citrus juice.
- PREP TIME
- 15 min
- COOK TIME
- 12 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Pat trimmed chicken livers thoroughly dry with paper towels and season evenly with salt.
- 02
Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- 03
Add sliced red onion bell pepper and jalapeno to the skillet stir-frying for 4 minutes until softened.
- 04
Push vegetables to the edges of the pan and add minced garlic xawaash spice and seasoned chicken livers to the center.
- 05
Sear chicken livers undisturbed for 3 minutes then toss with vegetables and cook for another 3 minutes until cooked through.
- 06
Drizzle fresh lime juice over the warm skillet and remove from heat immediately to serve.
A LITTLE KITCHEN KNOW-HOW
high-heat skillet searing
Cooking proteins quickly over elevated stove heat to build crust while maintaining moisture.
Notes from the kitchen
- Avoid overcooking chicken liver as high heat briefly applied ensures a creamy interior without becoming rubbery.
- Ensure livers are patted completely dry before frying so they sear cleanly instead of steaming.
- Original home-cooking adaptation inspired by Somali; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
