Jamie Oliver 15 Minute Meal Warm Chicken Liver Salad

Jamie Oliver 15 Minute Meal Warm Chicken Liver Salad

This Jamie Oliver 15 Minute Meal Warm Chicken Liver Salad is a rich and tangy recipe, which includes chicken livers and ciabatta rarebites. It’s a restaurant-quality dish perfect for lunch or light dinner, ready in just 20 minutes.

Jamie Oliver Warm Chicken Liver Salad Ingredients

For the rarebites:

  • 1 ciabatta loaf
  • 100g Cheddar cheese
  • 4 tbsp fat-free natural yoghurt
  • 2 tsp wholegrain mustard
  • 1 tbsp Worcestershire sauce
  • Tabasco, to taste

For the salad:

  • 1 small red onion
  • ½ cucumber
  • 1 carrot
  • Juice of 1 lemon
  • 2 tbsp extra virgin olive oil
  • ½ bunch flat-leaf parsley
  • 200g mixed salad leaves
  • 50g alfalfa sprouts
  • Balsamic vinegar, to drizzle
  • 10g feta cheese

For the livers:

  • 2 rashers smoked streaky bacon
  • Olive oil
  • 400g chicken livers, cleaned and trimmed
  • 2 sprigs rosemary
  • 1 tsp marmalade
  • 125ml Marsala
  • 2 tbsp fat-free natural yoghurt

How To Make Jamie Oliver Warm Chicken Liver Salad

  1. Prepare rarebites: Slice ciabatta into 8 pieces. Grill both sides until lightly toasted. Mix grated Cheddar, yoghurt, mustard, Worcestershire sauce, and Tabasco. Spread on toasts and grill again until golden.
  2. Make salad base: Finely slice onion, cucumber, and carrot. Toss with lemon juice, olive oil, salt, pepper, and chopped parsley.
  3. Cook the livers: Fry sliced bacon in olive oil. Add chicken livers and rosemary. Cook 3 minutes, season, then add marmalade and Marsala. Flambé if desired. Let it reduce to a sticky glaze. Swirl in yoghurt.
  4. Assemble salad: Toss salad leaves and sprouts with sliced veg. Drizzle with balsamic vinegar. Crumble feta on top and arrange rarebites around the edge.
  5. Serve: Plate chicken livers beside the salad for a warm, flavorful contrast.
Jamie Oliver 15 Minute Meal Warm Chicken Liver Salad
Jamie Oliver 15 Minute Meal Warm Chicken Liver Salad

Recipe Tips

  • Can I skip the flambé? Yes, just let the Marsala reduce over heat without lighting it.
  • What’s a good alternative to Marsala? Use red wine or sherry vinegar for similar depth.
  • Can I make the rarebites ahead? Toast the bread in advance, but grill with cheese fresh.
  • Is this liver dish strong in flavor? It’s balanced with sweet and tangy notes from marmalade and vinegar.
  • Best substitute for alfalfa sprouts? Try cress or microgreens for similar texture.

What To Serve With Warm Chicken Liver Salad

This dish is hearty enough on its own, but pairs well with:

  • Crusty sourdough or baguette
  • Roasted baby potatoes
  • Chilled rosé or dry white wine
  • Pickled red onions
  • Warm lentil salad

How To Store Warm Chicken Liver Salad

Refrigerate: Store chicken livers separately and eat within 2 days. Salad is best fresh.
Freeze: Not suitable for freezing due to dairy and liver texture.
Reheat: Gently reheat chicken livers in a skillet until warm. Do not microwave rarebites.

Warm Chicken Liver Salad Nutrition Facts

  • Calories: 607 per serving
  • Protein: 36g
  • Carbohydrates: 34g
  • Fat: 36g
  • Fiber: 4g
  • Sugar: 7g
    Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use chicken breast instead of liver?

You can, but the texture and richness will differ. Reduce cooking time slightly.

What is Marsala wine?

A fortified Italian wine used in savory sauces and desserts.

Can I skip the feta?

Yes, but it adds a nice tang to the fresh salad.

Do I need a food processor?

It saves time, but you can hand-slice the vegetables thinly instead.

Jamie Oliver 15 Minute Meal Warm Chicken Liver Salad

Course: DinnerCuisine: British-InspiredDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Calories

607

kcal

A warm salad with sticky Marsala-glazed chicken livers, crisp ciabatta rarebites, and a fresh citrus-dressed vegetable salad—perfectly balanced and full of flavor.

Ingredients

  • 1 ciabatta loaf

  • 100g Cheddar cheese

  • 4 tbsp yoghurt

  • 2 tsp mustard

  • 1 tbsp Worcestershire sauce

  • Tabasco

  • 1 red onion

  • ½ cucumber

  • 1 carrot

  • 1 lemon

  • 2 tbsp olive oil

  • ½ bunch parsley

  • 200g salad leaves

  • 50g alfalfa sprouts

  • Balsamic vinegar

  • 10g feta

  • 2 rashers bacon

  • 1 tbsp olive oil

  • 400g chicken livers

  • 2 rosemary sprigs

  • 1 tsp marmalade

  • 125ml Marsala

  • 2 tbsp yoghurt

Directions

  • Toast ciabatta slices, mix rarebite topping, and grill until golden.
  • Slice veg, mix with lemon juice, olive oil, and parsley.
  • Fry bacon and livers with rosemary. Add marmalade and Marsala. Reduce.
  • Stir in yoghurt to glaze livers.
  • Toss salad with sprouts and balsamic. Crumble feta over top.
  • Arrange rarebites and serve livers warm.

Notes

  • Flambé with caution or skip entirely.
  • Slice veg thinly for best salad texture.
  • Rarebites best when served hot and crisp.
  • Pair with crusty bread for a heartier meal.

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