Paleo Meat: Chicken Livers With Veggies

This hearty dish combines chicken livers with an abundance of peppers, mushrooms, onions, and optional zucchini and shredded carrots for a nutritious and flavorful meal. The variety of vegetables adds depth and enhances the richness of the liver, making it a great option for a quick weeknight dinner.

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 olive oil) (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 or steamed vegetables for a complete meal.

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 livers dish is not only rich in iron and nutrients but also packed with flavor from the onions, peppers, mushrooms, zucchini, and shredded carrots. However, it’s essential to enjoy it mindfully. Excessive consumption of chicken liver can lead to health concerns, such as vitamin A toxicity, iron overload, elevated cholesterol levels, digestive issues, and potential allergies or sensitivities. Moderating your intake to once or twice a week, while maintaining a balanced diet, will help you enjoy the rich benefits of chicken liver without the risks.