This lovely chicken liver recipe is inspired by the @paleochef genius, with a bit of a twist. Bloody delicious (see what I did there?) Easier and tastier than you’d think, especially for those who aren’t the most adventurous eaters…

Liver is a superfood. Yup, that’s correct. Organ meats, liver, in particular, are PACKED with goodness. Especially Vitamin B (the best source of B12!!) and Vitamin A, Choline, Iron, and Copper. Hello, healthy immunity!

You should try to eat liver at least once a week. Ideally picking the organic variety for better flavour and goodness. Chicken, lamb, beef it’s all gloriously tasty. Buuut, if you’re a newbie to the liver world, I would recommend starting with the chicken. Watch out though… Chicken liver is the “gateway liver”. Next thing you know, you’ll be munching on organs for breakfast! I like to eat this with mashed potatoes to help soak up all the lovely juices.

Fancy something sweet for afters? This pairs soooo well with my yummy mid-week brownies! But this meal is pretty darn filling, so only if you have space!

Anyone else a lovely chicken liver fan? Hit me up if you have your own recipe – I’m always keen to try something new.

Lovely Chicken Liver

Course: DinnerCuisine: Gluten-FreeDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Total time

40

minutes

Ingredients

• 400g Chicken Liver

• 1 Large White Onion (Diced)

• 3 Garlic Cloves (Diced)

• 1 Medium Green/Yellow Pepper (Diced)

• 8 Padron Peppers (Chopped Roughly)

• 1 Large Red Apple (Diced – the magic ingredient!)

• 1 tbsp Olive Oil

• ½ tsp Ground Ginger

• ½ tsp Cumin

• ½ tsp Paprika

• ¼ tsp Cinnamon

• ½ tbsp Lemon/Lime Juice

• Salt & Pepper To Taste

Directions

• Fry all the veggie things one at a time, starting with onion, garlic, peppers, etc. until nicely fragrant and browned
• Add the ginger, cumin, paprika, cinnamon, lemon/lime juice and leave for a bit on low heat to soak the flavours together until softened
• Nearing the end of the veggies cooking, in a separate pan with a little oil, fry the liver for a couple minutes a side, making sure you DO NOT OVERCOOK!
• Mix together and serve with some lovely mashed potatoes mmmm…

Notes

• No Padron Peppers? No problem! Substitute with 2 mild green chillies