Sautéed Chicken Livers

Chicken livers seared over high heat and finished with onion, pepper, tomato and cumin in a quick sauté. High in protein and gluten-free.

Ingredients

• 500 g chicken livers
• 150 g (1 large) onion
• 100 g (2-3) green peppers
• 150 g (1 medium) tomato
• 20 g (1½ tbsp) butter
• 20 g (1½ tbsp) olive oil
• 6 g (1 tsp) salt
• 2 g (1 tsp) black pepper
• 2 g (1 tsp) red pepper flakes
• 2 g (1 tsp) cumin

Instructions

1. 1

   Trim any membranes and sinews from the livers, cut them in half and pat very dry with paper towels.

2. 2

   Slice the onion, cut the peppers into rings and dice the tomato.

3. 3

   Heat the olive oil and butter in a large skillet over high heat; add the livers in a single layer and sear, turning, for 4-5 minutes, then transfer to a plate.

4. 4

   In the same pan cook the onion for 4-5 minutes, add the peppers and cook for 3 minutes; add the tomato and cook for 4-5 minutes until its juices release and evaporate.

5. 5

   Return the livers to the pan; add the black pepper, pepper flakes, cumin and salt and cook, stirring, for 2-3 minutes. Don't overcook so the livers stay tender; serve hot.

Nutrition

Per serving