Easy Dairy-Free Ketogenic Recipes by Maria Emmerich

Author:Maria Emmerich
Language: eng
Format: epub
Publisher: Victory Belt Publishing Inc
Published: 2017-03-18T04:00:00+00:00

TENDER CHICKEN LIVERS

prep time: 5 minutes cook time: 5 minutes yield: 4 servings

When I purchased the chicken livers for this recipe at the store, the cashier asked if I was going fishing. I responded no and asked why. He said that most people buy chicken livers to fish with. I just giggled to myself.

1 pound chicken livers

1 teaspoon fine sea salt

1 tablespoon avocado oil

1 teaspoon lemon juice

2 cloves garlic, smashed to a paste

1 tablespoon chopped fresh parsley

¼ cup Comeback Sauce (here), dairy-free ranch dressing, homemade (here) or store-bought, and/or Cilantro Lime Dressing (here), for serving

1. Rinse the chicken livers and pat dry. Season on all sides with the salt.

2. Heat a cast-iron skillet over medium-high heat. When hot, add the seasoned chicken livers. Cooking the livers in a dry skillet keeps them very tender. Cook, stirring occasionally, for 3 minutes or until cooked through. (When properly cooked, the livers will be pink in the center.)

3. Add the oil, lemon juice, garlic, and parsley to the skillet and stir well. Serve with the Comeback Sauce or dressing.

4. This dish is best served fresh; however, the livers can be stored in an airtight container in the refrigerator for up to 3 days. They can be served cold over salad greens or reheated in a dry cast-iron skillet over medium heat for 2 minutes or until warmed through.

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