Chicken Livers w Asparagus & Mushrooms | Scott Gooding Project | Keto Recipe | Health Coach

Nutrition Facts

Servings:
1

Amount Per Serving:
300 g

Calories

420

Protein:
33.3 g
Total Carbohydrates:
4.8 g
Sugar:
3 g
fibre:
Total Fat:
28.4 g
Saturated:
8.2 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
927 mg

Chicken Livers w Asparagus & Mushrooms

I just made this for a dear friend of Matilda's whom had dropped round - it was the first time he'd had liver since his mum used to cook it as a kid.  bought back lots of memories for him (all good ones so he said) It's a polarising food that's for sure but if cooked with love and some complimentary flavours you can't go wrong!
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Serves

forksvg 1

Preptime

clocksvg 00hr 05min

Cooktime

clocksvg 00hr 20min

Ingredients

  • 200g chicken livers - sinew removed and roughly chopped
  • 2 tbs olive oil
  • 1 tbs butter
  • 3 spears of asparagus - cut into 2-3 cms segments (ends trimmed)
  • 1 egg (poached)
  • 1 tbs Vinegar
  • 1 tbs fresh Parsley leaves
  • 1/2 Red onion - chopped
  • 150g mixed mushrooms - chopped
  • 4 Garlic cloves - sliced
  • 1/2 lemon - juiced
  • pinch Sea salt
  • pinch black pepper

Method:

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  • Remove the chicken livers from the fridge 20 mins before cooking 
  • In a fry pan heat the olive oil on medium heat and add the onion an garlic and stir 
  • Cook for 3-4 minutes before adding the livers and cook for further 3-4 minutes 
  • Bring some salted water to the boil in a small saucepan and add the vinegar 
  • Make a whirlpool in the water and drop the egg in
  • Add the mushrooms and asparagus to the livers, add the butter 
  • Cook for further 5-6 minutes or until the mushrooms and asparagus have softened 
  • Once the egg has cooked to your liking remove from the heat
    Transfer the livers and mushrooms to a plate, add the lemon juice , parsley leaves and season
  • Remove the poached egg from the water, drain and place with the livers