Grilled Liver Dip

    4 hours 40 minutes

    Chicken lives are grilled then blended with onion, carrot and a hardboiled egg before being served with another hardboiled egg and sautéed onion, ideal for the Shabbat table.

    3 people made this

    Serves: 6 

    • 2 eggs
    • 1kg chicken livers
    • 2 tablespoons vegetable oil, divided
    • 1 large onion, diced
    • 2 carrots, grated
    • 1 small onion, diced
    • 1 pinch salt and pepper, to taste
    • 1 tablespoon chicken stock

    Preparation:15min  ›  Cook:25min  ›  Extra time:4hours chilling  ›  Ready in:4hours40min 

    1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 2cm. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water then cool the eggs under cold running water in the sink. Peel once cold.
    2. Preheat the oven's grill and set the oven rack about 15cm from the heat source. Place chicken livers on a baking tray in a single layer and grill until the liver is no longer pink in the centre and the juices run clear; about 3 minutes per side.
    3. Heat 1 tablespoon of vegetable oil in a frypan over medium heat. Stir in the diced large onion then cook and stir until the onion has softened and turned translucent; about 5 minutes. Divide into two bowls and set aside.
    4. Place carrots in the same frypan. Cook and stir until the carrots have softened; about 5 minutes.
    5. Place chicken livers, carrots, raw diced small onion, 1 hardboiled egg, half of the cooked onion, salt and pepper in a food processor. Process until smooth. Pour in the chicken stock and continue processing until the liver mixture is creamy and fluffy.
    6. Arrange the liver mixture in a bowl and top with the remaining cooked onion and grated hardboiled egg. Refrigerate for 4 hours before serving.

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    Reviews in English (4)


    Enjoyed this, but I can't say that it's my favorite chopped chicken liver spread. It just seemed to be lacking a little something. Followed the recipe as written, but I did add a little bit of sherry. I halved the recipe, and this made a lot more than three servings as an appetizer. Thanks for sharing, but I doubt that I'll be making this again. 3.30.11 early evening now. OK, I know there are closet chopped chicken liver fans out there (nobody wants to admit they like this stuff). I want to go on record as saying that I reviewed this recipe early afternoon before really giving its flavors a chance to develop. It says to "refrigerate for four hours," and after having some as an appetizer this evening, that is so key to the flavor of this recipe. I hate to gush about chopped chicken livers (I luv the stuff), but the flavors really meld after several hours in the fridge. If you like chopped chicken livers, give this a's EASY and oh so good! But be patient, and don't pass judgment too soon like I did. And I WILL be making this again.  -  30 Mar 2011  (Review from Allrecipes USA and Canada)


    I Loved it. Added 1 tsp Ginger Garlic paste to the onions for frying. And squeezed a little bit of lemon to the final product. It was delicious. Enjoyed it hot.  -  07 Mar 2010  (Review from Allrecipes USA and Canada)


    Excellent recipe! I added more eggs and touch of mayo. We like to serve this with paper thin sliced onion on top. Thanks for posting!  -  20 Jul 2014  (Review from Allrecipes USA and Canada)