Chicken liver sautéed with onion, pepper and cumin appears in Turkish home-style cooking. This version uses liver only, rather than the mixed liver-and-heart packs also sold in Turkey. It is a practical skillet dish, without a claim to one regional origin.
Tavuk Ciğer Sote — Recipe Card
Chicken livers with onion, red pepper and cumin
Makes 4 servings · Four modest main-dish portions.US cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Tavuk Ciğer Sote
Prepare safely
Keep the livers refrigerated while preparing the vegetables. Trim away connective tissue and discard any green-stained pieces. Cut large lobes into roughly 2–3 cm (¾–1¼ inch) pieces and pat dry with disposable paper towels. Do not wash raw poultry. Wash hands and clean the knife, board and work surface after handling it.
Soften the vegetables
Heat the oil in a wide 28 cm (11 inch) skillet over medium heat. Cook the onions for 6–7 minutes, stirring, until softened and lightly golden. Add the red pepper and cook for 3–4 minutes.
Cook the livers through
Add the livers and cook over medium heat for about 8–12 minutes, turning gently. Stir in the tomato paste, salt, cumin and black pepper, reduce the heat and cook for another 3–4 minutes. Check several large pieces: each must reach at least 74°C (165°F) in its center. Continue cooking if needed; time and color alone cannot confirm safety.
Finish and serve
Once the temperature check passes, remove from the heat. Scatter over all the parsley and divide among four plates. Serve immediately.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-chicken-liver-saute-tavuk-ciger-sote. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Dietary notes
The base contains poultry and uses no flour or dairy. Check the tomato paste and spice products for any specific dietary requirements; no gluten-free label is assigned without confirming them.
Heat level
No added chili; the red bell pepper is sweet. For a hotter version, add 1 g (½ tsp) hot pul biber with the cumin. Omit it for the base.
Liver selection
This recipe is timed for liver only. Remove hearts from mixed packs and reserve them for a separate recipe; their texture and cooking needs differ.
How to store and reheat Tavuk Ciğer Sote
Refrigerate cooked leftovers in a shallow covered container at 4°C (40°F) or below within 2 hours, or within 1 hour above 32°C (90°F). Use within 2 days. Reheat gently, stirring, until at least 74°C (165°F) throughout; the texture will become firmer.
Tavuk Ciğer Sote: questions and answers
Can the center stay pink?
Do not use pinkness as the target. Cook chicken liver to at least 74°C (165°F) throughout and check with a food thermometer.
Why did the livers break apart?
They are delicate and can crumble with vigorous stirring. Use a wide spatula and turn them carefully rather than repeatedly stirring the whole pan.
