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.
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.
*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!
Lemon Garlic Chicken Liver and Onions https://foodbymars.com/lemon-garlic-chicken-liver-onions/