Chicken liver can be a heavy meat to eat, but this recipe lightens it with citrus, garlic, and a refreshing punch of fresh herbs.
| Saturated fat
- 2 lb. chicken liver
- 3 TB. extra-virgin olive oil
- 3 TB. minced garlic
- 1 tsp. salt
- [1/2] tsp. ground black pepper
- 1 cup fresh cilantro(finely chopped)
- [1/4] cup fresh lemon juice
Cut chicken livers in half, rinse well, and pat dry with paper towels.
Preheat a large skillet over medium heat. Add extra-virgin olive oil and garlic, and cook for 2 minutes.
Add chicken liver and salt, and cook, tossing gently, for 5 minutes. Remove the skillet from heat, and spoon liver onto a plate.
Add black pepper, cilantro, and lemon juice. Lightly toss, and serve warm.
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