Total Time
Prep 25 mins
Cook 15 mins

According to my husband the fruit softens the sharpness of the chicken livers, (I can't judge because I don't like liver and I only make this for him)

Ingredients Nutrition

  • 1 lb chicken liver
  • 6 slices lean bacon, rinds removed and cut in pieces
  • 12 cup chicken stock
  • 1 clove garlic, crushed
  • 1 medium onion, finely chopped
  • 1 tablespoon honey
  • 2 tablespoons soya sauce
  • 1 teaspoon fresh grated ginger
  • 12 teaspoon white pepper
  • 6 dried and stoned prunes, halved or quartered when they are large
  • 2 -3 halve peaches, from a tin,cut up in chunks


  1. Mix garlic, onion, honey, soy, ginger and pepper to make a marinade.
  2. Cut large livers in half and cut away any white sinew.
  3. Prick them all over with a fork and pour the marinade over them.
  4. Leave them for 30 to 40 minutes.
  5. Heat the oil in a frying pan, with a slotted spoon lift the livers out of the marinade and brown them on a high heat for 1 or 2 minutes.
  6. Lower the heat, add the marinade and chicken stock to the pan and simmer for 7 to 10 minutes.
  7. Add the prunes, peaches and heat through.
  8. Check the seasoning and serve.
Most Helpful

Pets these are delicious, Best chicken livers that I've ever made or eaten My DH really, really liked them. This recipe is diffently a keeper.Though you didn't mention how much oil or what to do with the bacon, so I fried the bacon , removed it from the pan then added the livers.I put the bacon back in when I lowered the heat and added the marinade.This worked fine.

Barb Gertz January 04, 2003

I like these fruity livers very much but the rest of my family didn't care for them, I attribute that to kids generally not being too keen on liver and a Greek husband who is wary of meat cooked with fruit. With Barb's added instructions, the recipe was easy to follow.

evelyn/athens August 19, 2003

Barbara is absolutely right, I forgot to mention that. My only excuse is that I have made this so often those steps are such a routine in my head that I forgot to put it on paper! All I can say is, that if you follow her instructions it works, if the bacon does not release enough fat use a little oil, just enough to brown the chicken livers.

Pets'R'us January 09, 2003