Chicken Liver with Pickled Cucumbers in a Skillet

Name: Chicken Liver with Pickled Cucumbers in a Skillet
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3 servings
Ingredients: 450 g Chicken liver

A savory and slightly tangy dish with sautéed onions. Quick, rich, and perfect with a side or fresh veggies.

4.1

(16)

Updated : 27 June, 2025

Easy

About 20 min.

Ingredients

450 grams

Chicken liver

2

Salted cucumbers

1

Onion

1 tablespoon

Vegetable oil

to taste

Ground black pepper

to taste

Salt

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Advices

Advice

Try to use fresh, chilled liver for a juicier result. If using frozen, thaw slowly in the fridge. Use salted, not pickled cucumbers—they have a milder taste.

Preparation

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Step 1

Try to use fresh, chilled liver - it will be juicier. If frozen, thaw gently in the fridge. Use salted cucumbers, not pickled ones, for a milder flavor. Adjust cucumber quantity to your taste.

Step 2

Peel the onion and slice it into quarter rings. The cutting method isn’t crucial, so dice or slice as preferred. To avoid eye irritation, rinse onion and knife in cold water. Rub your cutting board with lemon to prevent odor absorption.

Step 3

Slice the cucumbers as you like - into rounds, strips, or cubes. Pickled cucumbers can be used, but salted ones are better here.

Step 4

Rinse and dry the chicken liver. A colander is convenient for this - let excess water drain. Cut large pieces into smaller ones, removing visible ducts and membranes.

Step 5

Heat a skillet over low heat and pour in some vegetable oil. Add the sliced onions and cucumbers. Sauté while stirring for about 5 minutes.

Step 6

Push the vegetables to one side of the pan. Turn the heat to high and add the liver to the empty side. Sear it quickly on all sides until it changes color. This seals in the juices and keeps the liver tender.

Step 7

Stir the liver together with the vegetables. Add salt and pepper to taste. Lower the heat again and fry for another couple of minutes. Then cover the skillet with a lid and let it simmer for 5 minutes max - longer cooking makes the liver tough.

Step 8

Serve hot with a side dish or fresh vegetables. Enjoy!