Chopped Chicken Liver
Quick, garlicky chopped chicken liver finished with fresh lemon and olive oil. A simple, 5-ingredient, protein-packed dish ready in 10 minutes.
Ingredients
- ½ pound chicken livers trimmed
- 3 cloves garlic chopped
- ½ small lemon
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Rinse the ½ pound chicken livers, trim off any connective tissue, and pat them dry.
- Cook the livers in a dry, hot pan over medium heat for 5 to 7 minutes, turning once, until no longer pink inside.
- Add the 3 chopped garlic cloves and squeeze in the juice of ½ lemon during the last minute of cooking.
- Drizzle with 1 tablespoon olive oil, season with salt and pepper to taste, then chop and serve.
Notes
Do not overcook the livers so they stay tender instead of dry.
Pat the livers dry before cooking for a better sear.
Add the garlic at the end to keep it fragrant instead of bitter.
Soak the livers in milk or water for 20 to 30 minutes first if you prefer a milder taste.
Store in an airtight container in the fridge for 3 to 4 days, or freeze up to 2 months.
Nutrition
Serving: 2gCalories: 204kcalCarbohydrates: 2gProtein: 19gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 391mgSodium: 81mgPotassium: 279mgFiber: 0.1gSugar: 0.04gVitamin A: 12563IUVitamin C: 22mgCalcium: 17mgIron: 10mg
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