I completed my third week of being on the AIP. Consuming organ meats is encouraged on this diet. Why? Read this article to find out. I used this recipe to make chicken liver and made a few changes. I served the liver and sweet potatoes with sautéed greens.
Most (noticed I said most) of the children ate this meal. My oldest still has a strong aversion to chicken liver and this new recipe did not cause her to change her mind. But child number 5 after cleaning his plate and asking for seconds exclaimed, “THIS IS YUMMY!” I was so pleased but THEN my older children burst my bubbles by reminding me that child number five eats just about anything except for “FISS” (FISH). They couldn’t let me have my moment. Oh well. Give this recipe a try and let me know how it works for those in your family. Sorry I don’t have any pictures. Quite honestly it wasn’t a pretty dish but it was definitely palatable!
Chicken Liver and White Sweet Potatoes
- 2 Tbsp.extra virgin olive oil
- 1 Onion, thinly sliced
- 8 oz. choppedChicken Livers
- Salt and Pepper to taste
- 2 Tbsp. Apple Cider Vinegar
- 3 White Sweet Potatoes
- 2 Tbsp. melted coconut oil
White oven baked sweet potatoes
- Peel and cut potatoes into small cubes
- Toss sweet potatoes in coconut oil
- Put sweet potatoes on baking pan
- Bake at 400 for 30-40 minutes
- Put to the side until liver is cooked
Liver and onions
- Heat oil over medium heat.
- Add thinly sliced onions to the pan.
- Sauté onion over medium heat for 15 minutes.
- Rinse livers under cold water and pat dry.
- Chop livers into large chunks and add to pan with the onions.
- Cook liver 4 minutes per side and then turn off stove
- Season with salt and pepper.
- Add 1 tablespoon of apple cider vinegar to the pan
- Add cooked cubed sweet potatoes to the pan with the liver and onions