I love chicken liver. I believe this is the first time in a decade that I’ve cooked and eaten chicken liver. It has been a long time.
Even though chicken liver is notorious for cholesterol, you should not stray away from eating it. There are many benefits from eating chicken liver. 1. It contains all 9 essential amino acids. One serving of chicken liver provides 100% of minimum daily requirement for phenylalanine. 2. It contains Vitamins&minerals 🙂 1 serving provides daily recommended intake for Vitamin A and other four Vitamin B’s. It contains 72% of DRI for Iron in women and 100% in men. Iron is essential for hemoglobin formation which carries oxygen throughout your body.
Anyways, enough of the jibber jabbber..
Ingredients: 6 pieces chicken liver, 2 de-boned sliced chicken thighs, 1/2 minced onion, garlic powder, salt & pepper, lemon, a couple of drops of soy sauce, a dab of hot sauce, chopped chives.
Grill the liver and chicken until they’re brown and toasted on the outside over medium heat. When cooked chop it into itsy bitsy small pieces (the liver can be chopped extra fine). Fry everything in a non-stick skillet over medium-high to high heat. Slowly add lemon&salt and mix thoroughly. It only takes a couple of minutes until it’s ready. Gosh, I love lemon so that one is lemony 🙂
If you add enough chicken, you will barely notice the presence of liver (That is if you are not used to the taste of liver).
This recipe is best eaten with a bowl of rice.