Chicken liver with peppers, tomatoes, fennel, sage and cauliflower puree.

You have to like offal. A wonderful composition that also captivates with its colour. Chicken liver with peppers, tomatoes, fennel and sage shows itself as a combination of strong and delicate flavours.

Chicken liver is appreciated as a delicacy in many cuisines around the world. Chicken liver is rich in nutrients such as protein, vitamin A, iron, copper and vitamin B12. It has a soft and delicate flavour that combines well with different spices and ingredients. Chicken liver can be prepared in various ways, such as fried, steamed, grilled, baked or served in a sauce. It is important to wash and degrease chicken livers thoroughly before preparing them. Care should also be taken to ensure that it is well cooked to minimise the risk of food poisoning. Chicken liver is also suitable as an alternative to beef liver, as it tastes less intense in comparison.

To go with it, I made my cauliflower puree. You absolutely have to try it, it’s simply delicious and a great low carb alternative. The chicken liver also goes well with a potato dish such as a herb and potato mash.

Preparation time: 15 minutes
Roasting time: 20 minutes




300 g chicken liver

2 onions

1 red pepper

50 gram butter

2 cloves of garlic


Cocktail tomatoes

Sage leaves







  1. Peel and chop the onion and garlic and sauté in butter.
  2. Add the liver, roast until hot.
  3. Add the peppers, tomatoes, sage and fennel.
  4. Cook on a low heat for 4-6 minutes.
  5. Finally, add the remaining butter.
  6. Season with salt and pepper. Add the parsley.
  7. Serve with cauliflower puree.