Crispy Chicken Liver with Lemon
Most people start out liking liver . . . until they grow up enough to find out no one is supposed to like it. This is a mouth-watering way to prepare chicken liver for the enlightened who want to give liver another go. Best served hot and crispy over a salad dressed with lemon juice and olive oil, or served on their own with a squeeze of lemon juice over every hot piece. Sauerkraut is a nice side dish for these. Cold leftovers, if any, are best reheated in a skillet over medium heat until they have softened. I was inspired to make these from the clothes make the girl dot com, but preferred different seasonings and fresh garlic.
1.5 lb chicken livers, rinsed, trimmed and patted dry
coconut flour, 2 big handfuls
1 tsp salt
1/2 tsp ground pepper
1 tsp garam masala**
2 cloves garlic, minced
4 TBL coconut oil
1 lemon, cut into wedges
- Into a large ziploc bag add coconut flour and dry spices. Add half the chicken livers and toss to coat well.
- Heat oven to 150ºF and place an oven-safe serving platter in the oven.
- Bring a large skillet to medium-high heat then melt only half the coconut oil, add half the minced garlic and immediately add each chicken liver to the hot oil, making sure they don't touch each other. Livers get crispier when their neighbors don't get them steamed.
- Cook liver for about 2 minutes per side. When done, remove and keep warm in the oven on hot platter (if remaining oil and crispy garlic pieces are in good shape, spoon over the livers on the platter before putting back in the oven to keep warm).
- Wipe skillet clean and repeat the process with the second batch.
- Enjoy each crispy piece with a squeeze of lemon juice and hopefully you have someone to share them with!
** Or other spice blend of your choosing. I'm always a sucker for Ras-el-Hanout seasoning, which is what makes my Lamb Tagine taste so good.