Home > Recipes > Dietary > Paleo > Lemon Garlic Chicken Liver & Onions

Lemon Garlic Chicken Liver & Onions

What’s Inside: 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.


lemon garlic chicken liver with fresh parsley and lemon wedges

Chicken Liver is a superfood and can taste delicious!

UH OH, I’m about to turn you into a beLIVER and probably drop some more puns, so buckle up. You’re reading this post, regardless of how you feel about the taste, texture, or appearance of eating liver for a reason. I have a feeling it’s because you either know or have been told that eating it regularly can be extremely healing. Right?

tip!

Pasture-raised chicken liver is a great source for IRON, SELENIUM, ZINC, VITAMIN B12, FOLATE, and VITAMIN C. I source mine from Grass Roots Coop where they practice regenerative farming and have exceptional quality.

Liver is basically a powerhouse and not to be missed especially when you’re healing and using food as medicine. In fact, it’s a part of the Autoimmune Protocol, where so many of us can get so laser-focused on solely eliminations, we often forget about what we should be including to heal while we eliminate foods so we can then reintroduce later on!

 

Just getting started on AIP (or need a refresh)? Here's an easy 1-week meal plan using some of my most popular AIP recipes to make it stress-free and delicious.

 

I know what you’re thinking… “Can’t I just take a liver supplement?” Sure, you could supplement, but the best bio-available way is to actually eat it. Just like Vitamin D is great and helpful, wouldn’t it be better to get outside more? There are so many more benefits in the original form vs. a pill form as a general rule of thumb.

lemon garlic chicken liver with fresh parsley and lemon wedges

Eating chicken liver for iron deficiency

Once upon a time I hated the thought of eating liver like most people… but my health was in a downward spiral, losing hair (low on ferritin, which is stored iron)… anemic (low on iron)… exhausted… low on B12, you name it. Supplements were simply not cutting it because a whole food will always be more bio-available and easier to assimilate.

 

Bonus: Download The 20-minute AIP/Paleo Meal Prep System: Flexible Meals Everyone Will Love (Even The Picky Eaters)

 

And, when it comes to iron, the body will be able to make better use of heme-iron (or iron that comes from hemoglobin, which is always from an animal source and not a plant source).

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.).

Learning this, and struggling so much with my health… I was opening my mind to trying it out. My husband begged me to let him cook it for me so I figured “why not”… and I was WOWED at how delicious it was and how powerful it was at turning around my lab markers, my energy, everything in such a short timeframe.

tip!

Try eating liver once a week and see how it feels. And using this recipe, you may actually look forward to it!

Some other high sources of heme iron include oysters (6.3 mg), mussels (5.0 mg), beef liver (4.8 mg), and pork liver (13.4 mg). (reference)

lemon garlic chicken liver with fresh parsley and lemon wedges

Key Ingredients

This is my husband’s recipe, the same meal that made me a beLIVER 😂 and now we enjoy it as a family, yes even my 2-yr old toddler enjoys it! It’s super simple and flexible, to make it, all you need is the following.

  • Extra virgin olive oil for sautéing
  • yellow onion and garlic, chopped small
  • 1 lb. chicken livers, de-veined and rinsed (we like to clean it up with kitchen shears for better texture)
  • Seasonings: sea salt, dried oregano, garlic powder
  • White wine or bone broth for AIP for de-glazing
  • 2 lemons, juiced, plus more for garnish
  • Fresh parsley, chopped for garnish (optional)

How to make Lemon Garlic Chicken Liver & Onions

  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 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 (or broth) 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.

Store cooked leftover liver in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 4 months.

Planning to try it out? Let me know below!

What to serve Liver with

lemon garlic chicken liver with fresh parsley and lemon wedges
lemon garlic chicken liver with fresh parsley and lemon wedges

Lemon Garlic Chicken Liver and Onions

5 from 9 votes
Pasture-raised chicken livers are a superfood packed full of vitamins and minerals, especially heme-iron. Sautéed with garlic, onions, lemon juice, and more – this will turn anyone into a beLIVER! It's Paleo, AIP-friendly, Whole30, and great to incorporate on any healing journey.
Prep Time: 10 mins
Cook Time: 15 mins
Yeild: 4

Ingredients

  • 3 Tbsp extra virgin olive oil
  • 1/4 yellow onion chopped small
  • 1 small head of garlic 5-8 cloves, sliced thinly
  • 1 lb. 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)

Instructions:

  • 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 to oil and saute for 2-3 minutes to soften.
  • Add liver, salt, oregano, garlic powder, cook until golden on all sides (approx. 5 minutes).
  • Lower heat, add 1/2 cup wine (or broth) 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).
  • 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.

Notes:

*We go light on the onions, but you can certainly use 1/2 or a whole onion! The acidity from the lemon and wine gives it a lot of flavor. 
**If using broth in place of wine for AIP, play with adding a tablespoon of balsamic or red wine vinegar for more acidity and depth, too!
Diet: American
Keywords: AIP, chicken liver, paleo

This recipe was made in partnership with Grass Roots Coop. As always, I only recommend and partner with brands I trust and use myself.

 

Trying to get back to eating healthy again (+ for good)?

Check out the Nourishing You Membership and get weekly done-for-you Paleo/AIP Meal Prep Plans with Grocery Lists delivered to you + Nutrition coaching and community to make this lifestyle easy

 
-Alison Marras
This post may contain affiliate links. Please read my disclosure policy.
Start nourishing your body easily + consistently

I believe your healing journey with real food can be a stress-free lifestyle, filled with joy and flavor, giving you the time and energy to live more.

Subscribe to my newsletter, and you’ll receive the latest recipes and my best wellness tips to make this a lifestyle!

Join Now

join the conversation

Your email address will not be published. Required fields are marked *

Recipe Rating




Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

9 comments

  1. I just started incorporating liver into my diet so I’m looking for ALL the tasty ways to cook it (or mask it! haha). Thank you for this recipe!

  2. OK, this looks AMAZING! I’m going to give it a try! The instructions don’t mention when to add the fresh garlic, though. Should I add it along with the onions in step 1?

    • I’m so glad you’re trying it!! And thanks for pointing that out – I just updated, add the garlic slices with the onion 🙂

  3. I haven’t cooked with chicken liver very much, but the flavors in this dish look incredible! Can’t wait to give it a try.

  4. I never knew liver could be so delicious! This recipe was so easy to follow and my family gobbled it up. Thanks for sharing!