Chicken Liver & Onion Fry-up
Ingredients:
Serves 2
500g organic grass-fed chicken livers, cut into bite size pieces
1 purple onion, sliced
250g mushrooms, sliced
1 tbsp ghee or avocado oil
2 strips of bacon, sliced
250g of cavolo nero, steamed
½ tbsp of butter or ghee (for greens)
2 tbsp balsamic vinegar
Salt & pepper to taste
Method
1. Heat 1 tbsp of ghee on medium heat. Toss in the sliced onion and cook for a couple minutes. Once slightly translucent, add the mushrooms. Put a lid on the pan and let the onions and mushrooms cook for 3-4 minutes.
2. Wash and cut your cavolo nero and place it in a steamer for 1 minute once the water has boiled. Once cooked, drain your greens and finish with ghee (or butter) and season. Set aside.
3. Push the mushrooms and onions aside and make space to cook the bacon. Once the bacon has cooked through, mix everything together and push it all to one side of the pan.
4. Add a dash more ghee and fry the chicken livers. Cook on one side until browned and then flip. Once the livers are cooked to your liking (they taste best if they are a little pink inside!), mix everything in the pan together and add the balsamic vinegar. Season with salt and pepper to taste.
5. Place your greens in a bowl and top them off with your liver fry up!
Enjoy!
Amanda