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Elitsa Dineva IMG_1332-e1605453725185-300x211 Chicken liver with veggies RecipesThe liver (along with other organ meats) is a very nutrient-dense food, a potent source of both the fat-soluble vitamins D, E, K, and especially A (deficiency in which has been linked to autoimmunity), as well as B vitamins, and in organic grass-fed animal – a good source of the essential fatty acids, including Omega-3s. It is also an excellent source of creatine, carnitine, alpha-lipoic acid, and ubiquinone (which is coenzyme Q).

I know that many people don’t like eating organ meats because of the taste.. texture.. or simply because of the idea. I personally enjoy it, especially during the winter season, and would also encourage you to try this very simple and quick recipe.

Products i used for the recipe:

  • 250-300 g chicken liver
  • 2-3 medium carrots
  • 2-3 parsnips
  • 2-3 onions
  • a few garlic cloves
  • 1 can of chopped tomatoes
  • about 1 tbsp ghee
  • about 50 ml red wine
  • salt, pepper, ground cumin, cayenne pepper

*The quantity of the products depends on the number and size of portions. Also, feel free to use any other vegetables you like or have available. You can add chopped celery stalks, zucchini, broccoli, or even spinach or kale leaves.

How to make it:

  1. Cook the liver in water for 15-20 min. Make sure to remove the foamy layer on top of the water during the boiling. When ready, drain it well and cut it into smaller pieces.
  2. Saute the veggies with the chopped onion and garlic in a deep pan with the ghee until soft.
  3. Then add the liver and let it cook for 3-4 minutes.
  4. Add the canned tomatoes, the red wine and about 50-60 ml water. Add the spices and let it cook on lower heat for about 5-10 minutes.
  5. When served, you can sprinke some fresh chopped parsley on top of it.