Monday, August 5, 2013

Chicken Liver with Raw Garlic and Thyme form the Autoimmune Paleo Cookbook

Me and chicken livers do not have a good past together.  Every once and a while I like to try a recipe with them just to see if either my palate has changed.  While looking through Mickey Trescott's Autoimmune Paleo Cookbook, her recipe for Chicken Liver with Raw Garlic and Thyme looked like a recipe I should try.  I gathered my ingredients and got to work.  

I started by rinsing and drying the chicken liver. 

And then I sliced it into thin strips.  

After heating my 12 inch skillet, I added the chicken liver and tried to get it all spread out into one layer.  

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After 4 minutes, I flipped the livers and then cooked them for another 3 minutes.  I removed them from the pan and added the remaining ingredients to the bowl:  lemon juice, raw minced garlic, olive oil, salt, and thyme.  The recipe doesn't say anything about when to add the lemon juice called for in the ingredient list, so I assumed it went in with the rest of the ingredients.  

I plated the chicken liver with some of the Sauteed Market Greens and added a little more thyme to garnish.  The thyme is just listed as a garnish, but I added some with the other ingredients because I like the flavor of thyme.  

It looks tasty.  

Accessibility & Cost of Ingredients:  I'm not certain if my "big box" grocery store has chicken livers.  If they do, I'm sure they aren't organic.  I got the liver I used from Whole Foods.  I believe it was $4.99/lb. You should be able to find the rest of the ingredients fairly inexpensively at your "big box" grocery store. 

Preparation & Cooking Time: The stated time given in the recipe is 30 minutes.  It took me about 20 to prepare and cook the dish.  

Clean Up:  I put everything in the dishwasher except for my saute pan.  

The Paleo Review:  Probably a Thumps Up if you like chicken liver! What intrigued me about this recipe and gave me hope was that it seemed like you were making a lemony herby salad dressing to coat the chicken liver in.  Unfortunately, like my last attempt, it wasn't the flavor of the recipe I didn't like but the texture.  Drat.  I wanted to like this!  I do get the feeling that if you know you like chicken liver, that one would likely like this recipe.  

If you like chicken liver, give this recipe a try.  It doesn't take long to prepare and would likely make a great weeknight dinner.  

Does anyone have a chicken liver recipe that they think I will like?