Chicken Liver Skewers With Balsamic Onions & Chard

🧂 Ingredients

• 600 grams chicken livers

  (1.3 lbs.)
• 1 tablespoon ghee

  coconut oil, or avocado oil for cooking (olive is okay if that's all you have)
• 2 garlic cloves

  finely diced or minced
• 2 tablespoons chopped parsley
• 1 teaspoon lemon zest
• 3 tablespoons lemon juice
• 1.5 tablespoons olive oil
• 2/3 teaspoon salt
• 8 small to medium bamboo skewers

  optional
• 1.5 tablespoons ghee

  or butter, olive oil is also fine
• 2 medium onions

  halved and sliced
• ½ teaspoon salt
• 2 tablespoons balsamic vinegar
• 250 grams chard

  or silverbeet, cut up roughly (0.5 lb.)
• 2 tablespoons olive oil
• Sea salt and pepper

  to taste
• Lemon wedges to garnish

Instructions

• 1 If making skewers, soak the bamboo skewers in water. 
• 2 Cut off any firm connective tissues from the chicken livers and cut them into
  2-cm pieces. Combine the marinade in a bowl, add the livers and mix well
  together. Set aside for 15-20 minutes (longer is even better).
• 3 Heat ghee or butter in a frying pan over medium heat. Add the onions and salt
  and cook for 7 minutes, stirring, until softened and golden brown. Drizzle
  balsamic vinegar, stir and cook for another minute until the onions are slightly
  caramelised and sticky. Remove to a bowl to keep warm. 
• 4 If making skewers, divide and pierce chicken livers onto skewers, about 4 pieces
  per each. I cooked these in a large frying pan but you can also heat up the
  grill. 
• 5 In a clean frying pan, heat a tablespoon of ghee or oil over high heat (or brush
  the grill). Add the skewers and cook over high heat for 3-4 minutes on each
  side, and for extra 30 seconds on the edges. 
• 6 While livers are frying, heat a medium pot over medium-high heat. Add the oil
  and the chopped chard. Cook for 3-4 minutes, stirring a few times. You can add a
  tablespoon or two of water to help it steam through. Season with salt and pepper
  to taste. 
• 7 Serve liver skewers with warm balsamic onions, chard and extra lemon wedges.
  Additional vegetables, roast spuds or a salad can be served with this dish. 

Nutrition Info