My earliest memory of chicken livers is of lifting the lid off the boiling pot in my mother’s kitchen, looking for something to nibble on, and finding instead, grey smelly livers that she was cooking for our dogs … It was quite a journey to open my heart to the humble chicken liver after that!
‘When did it happen?’ you might ask. Well, I started turning towards organ meats after reading Dr Natascha Campbell-McBride’s book, The Gut & Psychology Syndrome (GAPS). I will confess, the liver is my most favourite organ meat at the moment. Our family tried the heart once but felt a bit traumatised afterwards (No judgement towards those who are able to eat it. Respect instead!).
What makes the liver so special? Well, it is considered to be one of nature’s super foods due to its nutrient-density! It contains high-quality protein, and is a storage organ for vitamin A, the B vitamins, iron, essential fatty acids EPA, DHA and AA, trace elements and minerals like copper, zinc, chromium, phosphorus and selenium, as well as the antioxidant CoQ10. You will never look at liver in the same way again!
On a final note I will say that it is very important to know where your meat comes from! Eat meat and organ meats from animals that have been raised on fresh pasture without hormones, antibiotics or commercial feed. Pasture-raised animal products have a higher nutrient-content than its counterpart, which is animals that come from commercial feedlots. It is also much more beneficial to your local farmer, communities and very importantly, the environment!
Enjoy this one, even our children cannot get enough of it!
- 500 g chicken livers
- 2 medium onions, chopped
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon ginger powder
- ½ teaspoon turmeric powder
- 1 teaspoon Himalayan salt
- Pinch of black pepper
- ½ tablespoon coconut oil to fry onions
- 5 tablespoons coconut oil
- 1 lemon
- Place the raw livers in a glass bowl and squeeze the lemon juice over it. Allow to stand for 20-30 minutes.
- In a stainless steel pot or pan, add ½ tablespoon of coconut oil, the chopped onions and spices together, and fry on low for 5-10 minutes, or until the onions turn glazy.
- When the soaking time has passed, drain the lemon juice and add the livers to the fried onion mix. Cook until livers are done, approximately 20 minutes. Keep the lid on to prevent juices from cooking dry.
- Add the additional 5 tablespoons of coconut oil, stir and blend with a hand-blender or food processor until pâté consistency is reached.
- Allow to cool first before refrigerating.