By Grass Roots partner Alison Marras
Serves 4 | prep time: 10 mins | cook time: 15 mins
Chicken liver is a rich source of heme iron, packing in around 9.2 mg of iron per 2.5 oz. serving! For a reference point, chicken breast has barely 0.9 mg. Organ meat is highly nutrient-dense in comparison to its muscle meat counterparts (like thighs, breast, wings, etc.).
Pasture-raised chicken livers are a superfood packed full of vitamins and minerals. Sautéed with garlic, onions, lemon juice, and more – this will turn anyone into a beLIVER! I’m sharing my husband’s recipe which helped me turn around my anemia many years ago and one we frequently enjoy as a family. It’s Paleo, AIP-friendly, Whole30, and great to incorporate on any healing journey.
What you'll need
3 Tbsp extra virgin olive oil
1/4 yellow onion, chopped small
1 small head of garlic (5-8 cloves), sliced thinly
1 lb. Grass Roots chicken livers, deveined and rinsed
Sea salt to taste
½ tsp dried oregano
¼ tsp garlic powder
1/2 cup white wine (or bone broth for AIP)
2 lemons, juiced plus more for garnish
Fresh parsley, chopped for garnish (optional)
1. Heat olive oil in a medium-sized skillet (ensure it’s enough to coat your skillet) over medium heat. Once shimmering, add onions to oil and sauté for 2-3 minutes to soften.
2. Add liver, salt, oregano, garlic powder, cook until golden on all sides (approx. 5 minutes).
3. Lower heat, add 1/2 cup wine and lemon juice, and let it simmer. Loosely cover the skillet while sautéing with a wooden spoon every few minutes until onions and garlic are caramelized and most of the liquid is absorbed (approx. 5-8 minutes).
4. Once the liver is cooked and all garlic and onions are melded in, serve right away with lemon wedges to squeeze over and parsley to garnish.