Pan-fried chicken liver w silverbeet

Nutrition Facts

Servings:
1
Amount Per Serving:
400 g

Calories

452

Protein:
33.7 g
Total Carbohydrates:
6.4 g
Sugar:
4.3 g
fibre:
Total Fat:
30.4 g
Saturated:
5.6 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
1300 mg

Pan-fried chicken liver w silverbeet

Ever since I was knee-high to a grasshopper I've chowed down on offal.  Not only does it have incredible nutrient density and aligns with my nose to tail philosophy but tastes great.  If you haven't tried liver before this dish incorporates plenty of other ingredients so it's not confronting, otherwise you can add a little to a mince dish such as bolognese.
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Serves

forksvg 1

Preptime

clocksvg 00hr 05min

Cooktime

clocksvg 00hr 25min

Ingredients

  • 200g chicken livers - sinew removed and chopped
  • 1/2 onion - roughly chopped
  • 2 tbs olive oil
  • 4 garlic - roughly chopped
  • 3 broccolini stalks/florets - roughly chopped
  • 1 large tomato - roughly chopped
  • 2-3 silverbeet leaves - roughly chopped
  • 1/2 Lemon - juiced
  • pinch sea salt
  • pinch black pepper

Method:

print_icon
  • Bring liver out the fridge 20 mins before cooking. 
  • In a fry pan heat the oil on a medium/high heat. Add the onion and garlic and sauté for 2-3 mins before adding the liver and sauté for 2-3 minutes. 
  • Add in the tomato, silverbeet leaves and broccolini – cook for further 12 minutes or until liver is cooked (can be a little pink) and veg has softened. 
  • Remove from the heat, add the lemon juice and season. 

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