We bought some chicken livers from the shop today, you can get a lot for a good value. I used to cook them only the way my mam cooked them before which is in turmeric and cumin but today I was in humour for something different. So chicken livers with caramelized onions and mushroom is yet another healthy and nutritious meal to feed the whole family. I served it with some crusty bread and a raw celeriac slaw.
Here are a few liver recipes that I previously made:
- 2 medium onions, cut in two and thinly sliced
- 2 tablespoons extra virgin olive oil or butter, more as needed
- Salt and freshly ground black pepper to taste
- 1 sprig fresh rosemary, finely chopped
- 1 cup button mushrooms, cleaned, trimmed and sliced
- 4 uncooked chicken liver steak (about 200g)
- 2 tablespoons sherry vinegar
- Add some coconut oil in a hot skillet.
- Put the onions in, cover and cook, until onions, are dry and almost sticking to the pan.
- Add a pinch of salt and a few grindings of black pepper, add rosemary and turn the heat down to medium-low.
- Add the chopped mushrooms and cook, stirring occasionally, until mushrooms release their liquid and it evaporates, about 15 minutes more. Remove vegetables from pan and set aside.
- Wipe the pan dry with a paper towel, put it over medium-high heat and add remaining oil.
- When the oil is hot add chicken livers. Keep the heat high and cook livers quickly, turning them until brown and crisp on both sides but still pink on the inside, about 3 or 4 minutes total. Remove from pan.
- Return vegetables to the pan along with vinegar and 2 or 3 tablespoons water, just enough to deglaze;
- Add the liver, stir well to combine and serve with crusty bread, or on toast.