052 / 75 · A Little Meat or Fish

Chicken Liver and Onion Toasts with Apple Slaw

4 servings, each with 2 topped toast slices and one-quarter of the apple slaw · Active 30 min · Total 40 min

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Chicken liver and softened onions make a savory topping for thick toast, with a fresh apple-cabbage slaw alongside. The liver is cut into manageable pieces and cooked fully to a safe poultry temperature. Prepare the slaw before handling the raw liver, then keep it refrigerated while the pan work is finished. Two topped slices and a share of slaw make each portion.

Jump to ingredients

Fully cooked chicken liver and onions on toast with apple-cabbage slaw.

Trim carefully and cook fully

Remove tough connective tissue and any damaged or green-stained pieces from the livers. Do not rinse raw poultry liver in the sink. Cut large lobes so the pieces have similar thickness and can cook evenly. A browned outside does not establish that the middle is safe: check several thick pieces reach 165°F/74°C. This recipe is not a lightly pink liver preparation. If the pan becomes too crowded, work in batches and allow extra time rather than stacking pieces in a heap. Keep the raw-liver board and knife away from the bread and ready-to-eat slaw.

Onions first, toast at the end

The onions need a gentle start so they soften and sweeten without scorching. Move them out of the skillet while the liver cooks, then return them for the final minute. This keeps them from burning while the liver reaches its safe temperature. Make the toast during those last minutes, so it stays crisp under the topping. The apple is sliced thinly and dressed with cabbage, yogurt and mustard; the dressing slows surface browning and gives a sharp contrast to the pan topping. Divide all the onions and slaw rather than leaving them as optional decorations.

Ingredients

  • 2 medium apples, cored (300 g prepared), cut into thin matchsticks
  • 3 cups finely shredded cabbage (200 g)
  • 1/3 cup plain yogurt (80 g)
  • 2 teaspoons prepared mustard (10 g)
  • 1 tablespoon cider vinegar (15 ml)
  • 1/2 teaspoon fine salt (3 g), divided
  • 1/4 teaspoon black pepper (0.5 g)
  • 2 tablespoons butter (28 g)
  • 2 medium onions (300 g), thinly sliced
  • 14 oz chicken livers (400 g trimmed)
  • 1 tablespoon neutral oil (15 ml)
  • 8 thick slices plain bread (240 g)

Set out

Large skillet, Toaster or dry toasting pan, Mixing bowl, Food thermometer, Separate raw-poultry board

Allergens

Milk, Wheat. Check labels and substitutions.

Make it

  1. Mix apples, cabbage, yogurt, mustard, vinegar and one-third of the salt in the bowl. Cover and refrigerate. Prepare this before handling raw liver.
  2. Melt butter in the skillet over medium-low heat. Cook onions for 12–15 minutes, stirring, until very soft and golden. Transfer to a plate.
  3. Meanwhile trim the chicken livers on a separate board, removing tough tissue and any green or damaged parts. Do not rinse. Halve thick pieces to an even thickness of about 3/4 inch/2 cm. Wash hands and clean raw-poultry surfaces thoroughly.
  4. Add oil to the skillet over medium heat. Cook liver in one uncrowded layer for 8–12 minutes, turning, until several thick centers reach 165°F/74°C. Work in batches if needed and allow longer. Add remaining salt and pepper. Return onions and heat for 1 minute.
  5. Toast the bread while the liver finishes. Divide the liver and onions over 8 slices. Serve two topped slices per person with one-quarter of the cold slaw.

Only buy a pack you can use safely

If a pack is larger than the recipe needs, divide and freeze the extra raw liver promptly rather than leaving it open for several days. Label the weight and date.

Ingredient labels

Mustard is present; check bread and yogurt labels.

A useful detail

Use a food thermometer; liver can brown before its center reaches 165°F/74°C. The 40-minute total assumes one roomy pan batch. Add another 10–12 minutes if two batches are needed.

Another way

  • Use 400 g boneless skinless chicken thigh cut into small even strips instead of liver. Cook the strips fully to 165°F/74°C, allowing extra time if thicker.
  • Replace the apple with 300 g finely grated carrot for a different slaw, keeping the same cabbage and dressing.

Keep it well

Refrigerate raw poultry liver promptly and use within 1–2 days or freeze, following its label. After cooking, cool leftover liver and onions within 2 hours, or 1 hour above 90°F/32°C, and refrigerate at 40°F/4°C or below for up to 2 days. Keep slaw separate and use within 1 day. Reheat liver and onions once to 165°F/74°C; make fresh toast.