Chicken liver recipe with garlic and lemon
This easy chicken liver recipe with garlic and lemon is delicious and quick to prepare! Delicious with roasted cauliflower, for example. I’ve got a few more paleo liver recipes coming up but this is a good start!
Chicken Liver with Garlic and Lemon
Organ meats still have a high threshold for many people, and I have to admit that I am not a fan of kidneys or hearts either. But I like to make an exception for pasture-raised chicken livers. Not everybody is a fan of liver. It has a very distinct taste, and you either love it or you don’t.
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As a kid, I don’t remember us ever having liver for dinner, but I was always a fan of the cured liver you could buy at the deli and of chicken liver pate. Sauteed chicken livers with apple and onion is a classic, of course, and I am a big fan. But today, this garlic chicken livers recipe with lemon. A totally different way to eat it, but so delicious!
How to make the chicken liver with garlic?
Now making this paleo liver recipe is super easy to do. Cooking chicken livers needs almost no time at all. They’re tiny compared to beef liver. I first start by cleaning the livers and draining the excess fluids of on paper towels. I sprinkle the small pieces with some black pepper and salt. I add a frying pan on high heat with some olive oil and quickly saute the livers. Then I turn the heat down to medium heat and add the rest of the ingredients. I like to use raw garlic cloves for making the chicken livers but you can also use garlic powder if you want.
Why is liver healthy?
Liver is packed with nutrients, making it a rich source of heme iron, vitamin A, folate, vitamin B and more. A single serving of liver will give you all the nutrients you need for the day. (but check the nutrient information at the bottom of the recipe card for more details)
However, eating liver too often is not a good idea and for some people, eating liver can cause problems. Could be. Anyway, an excess of vitamin A can be a problem. Vitamin A is not water-soluble, so an excess can cause serious problems. For some people with certain medical conditions or taking certain medications, it’s helpful to check with your doctor. For pregnant women eating this simple recipe might be an issue. If unsure, always check with your doctor.
Is the liver toxic?
The liver is one of our most important organs when it comes to detoxifying our own bodies. As a result, many people assume that eating liver isn’t a good idea because it’s full of toxins. Fortunately, that’s not the case. The liver detoxifies and ensures that toxins are removed or rendered harmless. So the liver itself does not contain toxins.
A quick fry
These chicken livers with garlic are not large and don’t take long to cook. I find it a nice side dish to serve with roasted cauliflower, for example, but you can eat anything you like with it. A friend gave me a good suggestion for another dish with chicken livers, so that will follow soon.
How long does it take to cook the liver?
The total cooking time depends on the size of the liver. Chicken liver cooks quickly, but in this recipe it simmers for a while in the lemon juice/broth, which intensifies the flavor. Normally, about 5 minutes is enough to cook chicken livers.
Do I have to clean the chicken livers?
Chicken livers are basically ready to eat. Sometimes there are some large veins on them that you can remove. There is also some connective tissue between two kidneys. You can remove that too. I always rinse them briefly, pat them dry with kitchen paper, and then fry them in a pan.
Do I have to soak the liver first in milk?
Apparently soaking liver in milk removes a gamey taste or a strong metallic taste. If the liver is fresh it shouldn’t even have those tastes to be honest and I never soak them in milk. And if the liver is old you shouldn’t eat it in the first place I think. So make sure you have a fresh liver to begin with.
By the way, chicken liver is one of the few meats that looks better raw than baked golden brown. It’s just not sexy to look at. However, the taste of this lemon-garlic chicken liver is delicious!
It will be delicious served with roasted potatoes, french fries and roasted vegetables.
Chicken liver recipe with garlic and lemon
Ingredients
- 500 gr chicken livers cleaned
- 2 onions chopped
- 4 cloves garlic minced
- coconut oil for frying
- 1 tsp fresh oregano chopped
- 100 ml bone broth or white wine
- 3 lemon
- Fresh parsley to garnish
How to make this chicken liver recipe
- Heat the coconut oil in a skillet over medium heat. Add the onions and sauté until nicely glazed. Then add the garlic and sauté until tender.
- Add the livers, salt and pepper and fry until golden brown on all sides. This will take about 5 minutes. Add the fresh oregano at the end and fry for a few minutes.
- Turn the heat down a bit and add the broth and the lemon juice from 2 lemons. Let this simmer gently until most of the liquid has evaporated. About 7-8 minutes or so.
- Serve the livers with lemon wedges from 1 lemon and fresh parsley on top.
Nutrition Information per portion
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
2 comments on “Chicken liver recipe with garlic and lemon”
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Chicken liver is so frugal and so tasty! Be it in a pan of grilled, great for quick meal!
Yes! Totally delicious!