Paleo Meat: Chicken Livers With Veggies

This is a simple Paleo chicken liver dish I make with vegetables. It is easy to adjust based on what I have on hand.

Ingredients:

• 1 pound chicken livers, cleaned and trimmed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2-3 bell peppers (any color), chopped (feel free to use as many as you like)
• 8 ounces mushrooms, sliced (use as many as you desire)
• 1 medium zucchini, chopped (optional)
• 1 cup shredded carrots (optional)
• 2 tablespoons ghee (or other oil like avocado) (add more as desired, but avoid using too much)
• 1 teaspoon dried thyme (or fresh thyme if available)
• Salt and pepper to taste

Instructions:

1. Prepare the Ingredients: Clean the chicken livers and trim any excess fat. Chop the onion, peppers, and zucchini, and slice the mushrooms. If using, shred the carrots.
2. Sauté the Aromatics: In a large skillet, heat the ghee over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
3. Add the Vegetables: Add the chopped peppers, sliced mushrooms, zucchini, and shredded carrots to the skillet. Cook until the vegetables are tender, and the mushrooms have released their moisture, about 5-7 minutes.
4. Cook the Chicken Livers: Push the vegetable mixture to one side of the skillet and add the chicken livers. Season with thyme, salt, and pepper. Cook the livers for about 5-7 minutes, turning occasionally, until they are browned on the outside and no longer pink in the center. Ensure they are cooked through but not overcooked, as this can make them tough.
5. Combine and Finish: Mix the chicken livers with the vegetables in the skillet. Cook for an additional minute to heat through.
6. Serve: Remove from heat and serve immediately. This dish pairs well with a side salad for a complete meal.

Optional Add-Ons

• – Truffle salt (small amount)
• – Sun-dried tomatoes, broken or cut into small pieces and sprinkled on top

How I Eat This (Real Life)

I make this dish with chicken livers and a mix of peppers, mushrooms, and onions, and sometimes add zucchini or shredded carrots if I have them. The vegetables add depth and balance the richness of the liver, making it a filling meal that works well for a quick weeknight dinner.

Notes on Chicken Liver Consumption

• Moderation is Key: While chicken liver is a nutrient powerhouse, it’s important not to overconsume it. Eating it once or twice a week is generally recommended to avoid excessive intake of vitamin A and iron.
• Portion Control: If you find that you have too many chicken livers, consider sharing with family or friends, or use them in a larger batch meal where they are combined with more vegetables and other ingredients.

This sautéed chicken liver dish is rich and flavorful, made with onions, peppers, mushrooms, zucchini, and shredded carrots. Chicken liver is very nutrient-dense, so I eat it in moderation. I usually enjoy chicken liver once every two weeks as part of a balanced Paleo-style diet. Eating it this way works better for me and feels right for real life.