Paleo Chicken Livers With Thyme, Garlic & Leeks

🧂 Ingredients

• 450 g chicken livers

  1 lb. sliced into halves
• 2/3 teaspoon sea salt
• Generous pinch pepper
• 2 tablespoons coconut oil

  or olive oil
• 1 leek

  white and pale green part sliced
• 1 tablespoon aged balsamic vinegar
• 2 1/2 tablespoons ghee

  or butter if you tolerate it well
• 8-10 sprigs fresh thyme
• 3 cloves garlic

  sliced
• 2-3 tablespoons dry sherry

  or port, optional but very nice
• A few extra sprigs of thyme for garnish

Instructions

• 1 To prepare the chicken livers, remove any connective tissue from the meat, cut
  in halves, rinse and pat dry with paper towel, or leave to air-dry. Make sure
  the livers come to room temperature to ensure even cooking (take out of the
  fridge for 15 minutes). Sprinkle with half a teaspoon of salt and some black
  pepper.
• 2 Heat coconut oil or olive oil over medium-high heat. Add the leeks and sprinkle
  with a generous pinch of salt and some pepper. Sauté for 4-5 minutes, stirring a
  few times, until softened and golden brown. After 5 minutes, drizzle with
  balsamic vinegar, stir through and remove to a bowl.
• 3 In a clean frying pan, heat ghee until hot and fry the thyme sprigs and garlic
  until just slightly golden brown. Remove the garlic and the thyme to a plate to
  prevent them from burning, but leave the infused ghee over medium-high heat.
• 4 Add the chicken livers to the hot pan with the ghee and fry for 2 1/2 minutes on
  each side. What you're after is crispy and browned on the outside, yet soft and
  velvety on the inside. If you overcook the liver, it turns sandy and tough.
  Finally, add the dry cherry to deglaze the pan together with the livers
  (basically swirl it around on high heat so it bubbles away a little) and then
  add the leeks, garlic and thyme back to the pan and turn off the heat. Stir
  everything through and sprinkle with another pinch of salt and pepper, to taste
  really.

Nutrition Info