Lemon Garlic Chicken Liver & Onions

Lemon Garlic Chicken Liver & Onions

By Grass Roots partner Alison Marras

Serves 4 | prep time: 10 mins | cook time: 15 mins

Chicken liver is a rich source of heme iron, packing in around 9.2 mg of iron per 2.5 oz. serving! For a reference point, chicken breast has barely 0.9 mg. Organ meat is highly nutrient-dense in comparison to its muscle meat counterparts (like thighs, breast, wings, etc.).

Pasture-raised chicken livers are a superfood packed full of vitamins and minerals. Sautéed with garlic, onions, lemon juice, and more – this will turn anyone into a beLIVER! I’m sharing my husband’s recipe which helped me turn around my anemia many years ago and one we frequently enjoy as a family. It’s Paleo, AIP-friendly, Whole30, and great to incorporate on any healing journey.

What you'll need

3 Tbsp extra virgin olive oil

1/4 yellow onion, chopped small

1 small head of garlic (5-8 cloves), sliced thinly

1 lb. Grass Roots chicken livers, deveined and rinsed

Sea salt to taste

½ tsp dried oregano

¼ tsp garlic powder

1/2 cup white wine (or bone broth for AIP)

2 lemons, juiced plus more for garnish

Fresh parsley, chopped for garnish (optional)

The recipe

1. Heat olive oil in a medium-sized skillet (ensure it’s enough to coat your skillet) over medium heat. Once shimmering, add onions and garlic cloves to oil and sauté for 2-3 minutes to soften.

2. Add liver, salt, oregano, garlic powder, cook until golden on all sides (approx. 5 minutes).

3. Lower heat, add 1/2 cup wine and lemon juice, and let it simmer. Loosely cover the skillet while sautéing with a wooden spoon every few minutes until onions and garlic are caramelized and most of the liquid is absorbed (approx. 5-8 minutes).

4. Once the liver is cooked and all garlic and onions are melded in, serve right away with lemon wedges to squeeze over and parsley to garnish.

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