Supercharge your day by consuming iron, rather than lifting it. And let your grandma’s liver-and-onions recipe gently slip your mind, as you won’t be needing it any more after you try this slightly spicy, full-on-flavor plateful of garlic chicken livers.
Liver is indeed a superhero, and while chicken livers aren’t nearly as strong flavored as beef or turkey liver, they certainly pack a punch. Chicken livers are loaded with B12, B6, folate, iron and vitamin A, making them the ideal food to combat anemia and improve red blood cell formation. In traditional cultures the organ meats were revered for their nutrients and it was often the first solid (super)food fed to babies, it was also an important food for pregnant mothers and the elderly. As long as you are eating organ meats from pasture-raised animals, grown without hormones or antibiotics, you are doing your body good.
Liver is excellent any way you cook it, and if you are an explorative chef, keep adding spices till you find the right combination that tastes good for you. You may want to add these delicately fried garlic chicken livers to a grilled eggplant and sun-dried tomato salad. We also recommend eating abundant greens with liver, and you can do this easily by adding half a pound of chicken liver to a Bacon, Broccoli and Chicken Casserole. If you really love liver, then dive into a liver pâté, which can be enjoyed any time of day, midnight snacking included.
Pan-Fried Chili and Garlic Chicken Livers Recipe
Protein: 28g / %
Carbs: 3g / %
Fat: 17g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 tbsp. Paleo cooking oil
- 1 lb. chicken livers, trimmed and cleaned
- 1 tbsp. ghee or grass-fed butter
- 2 garlic cloves, crushed
- 1/2 – 1 red chili, finely chopped
- Juice of 1/2 lemon
- 3 tbsp. fresh chopped parsley
- Sea salt and pepper to taste
- Heat a large frying pan over high heat.
- Add the oil and chicken livers and fry until golden brown on both sides.
- Add the ghee, garlic, chili and lemon and allow to fry for another minute or two then season to taste.
- Serve with a scattering of fresh parsley.