I know plenty of people who would not sit down at my table if I was serving liver for dinner - my mom is the first to come to mind - but man do I love it. It leaves me feeling strong and powerful. Liver is actually on my list of "super foods" - it's an amazing source of iron and B vitamins, a great food for women during menstruation.
When buying liver, it's incredibly important to choose organic and free-range. This organ has many important functions in the body including detoxification. So every exposure to pesticides, heavy metals and other toxins is filtered through it. The body burden of factory farmed livestock can be overwhelming, so avoid conventional factory-farmed liver.
This recipe is one of my favorite ways to enjoy chicken liver and a great gateway recipe for giving this superfood a chance.
Crispy Spiced Chicken Liver adapted from
Well Fed author Melissa Joulwan
- 1 lb. free-range and organic chicken liver
- 2/3 cup coconut flour
- 1 Tbsp curry powder
- 1/4 tsp cayenne (optional)
- 2-4 Tbsp coconut oil
- chopped parsley or cilantro for serving
- lemon wedges
- To prepare the chicken livers: With a paring knife, cut lobes apart and trim away any fatty membrane. Rinse and pat dry with a paper towel.
- Mix coconut flour, curry and cayenne together in a mixing bowl. Toss liver in flour mixture until thoroughly coated.
- Heat 2 Tbsp coconut oil in a large skillet over medium heat.
- Fry livers in a single layer for 3-5 minutes on each side, using a tongs to flip them over once they are browned. Add more coconut oil to the pan as needed.
- Place cooked liver on a paper towel-lined plate to drain excess oil.
- Serve with chopped herbs and wedges of lemon.