​Lemon Garlic Chicken Liver & Onions

With around 9.2 mg of heme iron per 2.5 oz meal, chicken liver is an excellent source of heme iron! As a point of comparison, a chicken breast has a meager 0.9 mg. Compared to its muscle meat equivalents, organ meat (such as thighs, breast, wings, etc.) is far higher in nutrients.
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Chicken livers reared in pasture are a superfood that is rich in vitamins and minerals. This sautéed mixture of garlic, onions, lemon juice, and other ingredients will make anyone happy! I'm sharing my wife's recipe since it improved her iron levels, which were extremely low as a result of hematoma-related hemorrhage.

It’s Paleo, AIP-friendly, Whole30, and great to incorporate on any healing journey.

Ingredients​

• 1 lb Pasture-Raised Halal-N-Tayyib Chicken Livers 
• 1/2 cup White wine (or bone broth for AIP) 
• Yellow onion, chopped small 
• 2 lemons, juiced 
• 3 tablespoons extra virgin olive oil 
• 5-8 cloves garlic, sliced thin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder Kosher Salt to taste
• Lemon wedges for garnish
• Fresh parsley, chopped for garnish (optional)

Instructions

• Heat olive oil in a medium-sized skillet (ensure it’s enough to coat your skillet) over medium heat. Once shimmering, add onions and garlic cloves to oil and sauté for 2-3 minutes to soften.

•  Add liver, salt, oregano, garlic powder, cook until golden on all sides (approx. 5 minutes).

• Lower heat, add 1/2 cup wine and lemon juice, and let it simmer. Loosely cover the skillet while sautéing with a wooden spoon every few minutes until onions and garlic are caramelized and most of the liquid is absorbed (approx. 5-8 minutes).

• Once the liver is cooked and all garlic and onions are melded in, serve right away with lemon wedges to squeeze over and parsley to garnish.