Tagine Chicken Liver (Spiced)

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  • 500 g chicken liver
  • 1 bay leaf
  • 8 cl vinegar
  • 1 liter water

Sharmoulah :

  • 3 cloves garlic, minced
  • 1 bunch of cilantro and chopped parsley
  • 1 tablespoon red pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1 teaspoon hot pepper
  • Juice of half a lemon sour
  • 10 cl olive oil

For decoration :

  • 50 g red olives
  • 1/2 sour lemon peel cut into slices


Cooking time: 30 mTotal Time: 1h30mNumber of persons: 4
  1. In a cooker boil water with bay leaf. Add vinegar and chicken liver. Leave the liver on fire for two minutes and then filtered and retained.
  2. In a vase mixed garlic with coriander, parsley, spices and lemon juice to get the sarmoula (seasoning). The liver is placed in the sprinkling medium and kept in the refrigerator for 30 minutes.
  3. In a tagine on charcoal, olive oil is poured into it and the liver and salmon are placed.
  4. Before serving, decorate the liver with olives and lemon slices.
User Review
5 (11 votes)

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