• If you’re a fan of bold flavours and succulent, tender chicken livers, this dish will surely tantalise your taste buds. We’ve taken fresh chicken livers and elevated them with a fragrant thyme-infused crust that adds a wonderful depth of flavour. These seared thyme-crusted chicken livers have to be the ultimate cook’s treat – who doesn’t love a nibble while preparing for the masses?

    Thyme-crusted chicken livers

    Serves: A tasty nibble for 1 or 2
    Cooking Time: 12 mins


    • 30ml (2 tbsp) fresh thyme leaves
    • 5ml (1 tsp) dried chilli flakes
    • 30ml (2 tbsp) olive oil
    • 2,5ml (½ tsp) ground cumin
    • Maldon Sea Salt and freshly ground black pepper, to taste
    • a portion of chicken livers



    Combine the thyme leaves, chilli flakes, olive oil, cumin, a pinch of Maldon Salt and freshly ground black pepper in a bowl. Mix well.


    Dip the livers in the marinade.


    Heat a non-stick frying pan over high heat and place a few livers in the pan. Fry for 2 minutes on each side, forming a crust but ensuring the livers are still pink on the inside.

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    ALSO SEE: Creamy chicken livers on ciabatta toast

    Creamy chicken livers on ciabatta toast