We eat a lot of chicken livers – not only are they very good for you, they are insanely cheap and they are quick to cook as well. As I try to include at least 2 offal meals in each weeks mealplan, we tend to eat chicken livers at least once a week.
They have a much milder flavour than beef or pigs liver, so don’t be put off you you don’t like the strong taste of those.
And to minimize that “livery” flavour, you can soak them in some coconut or almond milk for an hour or two if you really cannot get past the liver flavour. I don’t usually do that though, because we all enjoy the taste.
This recipe is gluten and grain free, Paleo and also AIP-friendly.
Crispy Panfried Chicken Livers
- 1½ – 2lb chicken livers
- 1 cup coconut flour
- 1 tsp granulated garlic powder
- 1 tsp salt
- ½ tsp dried thyme
- coconut oil to fry
Trim the chicken livers and cut into neat, even sized pieces about 2″ across. Pat dry with a paper towel.
Mix together the coconut flour, garlic powder, salt and thyme.
Pour the mixture into a large ziplock bag, add the chicken livers, seal and shake well to coat the livers with the flour mixture.
Heat 1-2 tbsp coconut oil in a large sautee pan. Add the livers in a single layer (you will have to do this in batches to avoid overcrowding the pan) and saute until they form a crisp crust – this will take 3-5 minutes. Flip them over with tongs and brown the other side. Don’t over cook the livers – you want them just a little pink in the middle or they will be tough and bitter tasting.
Transfer the livers to a plate lined with a paper towel and keep warm while you cook the next batch, adding more coconut oil as necessary.
Serve the livers right away. I like to serve them with root vegetable fries and a simple green salad.
Root Vegetable Fries
- 4 – 6 parsnips
- 4-6 carrots
- 2 tbsp coconut oil – melted
- 1 tsp dried thyme
- sea salt
Preheat the oven to 200°C/400°F.
Peel the carrots and parsnips and cut into “fries”. Toss these with the coconut milk, thyme and season with salt.
Spread the “fries” out on a rimmed baking sheet and cook in the oven until crisp and golden brown – 30-40 minutes.
Serve at once.
Simple Green Salad
- 1head green laf lettuce – torn into pieces
- 1 bunch watercress – chopped
- 1 bunch radishes – tops removed, trimmed and cut into 4
- 1 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- sea salt
Tear the lettuce up into bitesize pieces and place it in a large salad bowl. Add the chopped watercress and the trimmed and quartered radishes.
Toss well to mix.
Place the lemon juice, olive oil and some salt in a glass jar with a lid and shake to mix.
Use the lemon dressing to dress the salad, tossing well to ensure that everything is coated in the dressing.
Serve at once.