Healthy and delicious chicken livers and onions finished with garlic, honey and soy sauce. Serve over rice or noodles or with stir-fried/steamed vegetables or cauliflower rice for a low-carb version. This chicken liver recipe might change your mind about organ meats!
1 medium onion, halved and sliced into half circles
2 tablespoons olive
A pinch of salt
2 cloves garlic, finely diced
1 tablespoon honey or rice malt syrup
2 tablespoons tamari soy sauce or coconut aminos
1 teaspoon fish sauce
1 teaspoon coconut oil (of 1 tablespoon olive oil
400 g / 0.9 lb. chicken livers (lamb or beef liver can also be used), remove any stringy, sinewy bits and cut into medium pieces (2x2 inches)
0.5 teaspoon salt
Some black pepper
Optional (for garnish): chopped spring onions/scallions, some sesame seeds and sliced red chilli
You will need two frying pans for this recipe, or do it in two parts.
- Part 1. In one frying pan, sauté the onions two tablespoons of olive oil and a pinch of salt for 4-5 minutes, until golden and softened. Then add the garlic and stir for a minute. Follow by honey, tamari (or coconut aminos) and fish sauce. Stir through and take off the heat.
- Part 2. In another skillet, heat coconut oil or olive oil over medium-high heat. Once hot, add the chicken livers and sprinkle with salt and pepper. Cook over medium-high heat for 2 minutes on each side. Then transfer to the pan with the onions and place back on the heat. Stir for about 20-30 seconds to coat the liver pieces in the onion and the sauce. Garnish with some chopped spring onions/scallions, sesame seeds and chilli.
Lamb or beef liver can be used instead of chicken livers. For AIP: Omit fresh chilli. For Whol30: replace honey with orange juice. For soy-free: use coconut aminos instead of Tamari soy sauce.
Serve with steamed or boiled veggies of choice (e.g. kale, cauliflower, broccoli and carrots) drizzled with some olive oil and, lemon juice; or, with cauliflower rice or regular rice.
- Serving Size: About 200 g livers with half of the onions
- Calories: 451
- Sugar: 11.9 g
- Sodium: 1395.3 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Carbohydrates: 18.5 g
- Fiber: 1.1 g
- Protein: 36 g
- Cholesterol: 690 mg
Keywords: Chicken livers, liver, organ meats, offal, gluten-free, low-carb