Article - NESHealth Practitioners

SAUTEED ORGANIC CHICKEN LIVERS W/ PORTOBELLO MUSHROOMS & ONIONS | Integrator 4


  • PREP TIME: 5 MINUTES

    YIELD: SERVES 4



    Eaten on occasion, organic Chicken livers are one of the most nutrient dense foods and will supply a large dose of iron, folate, vitamin A and vitamin B12.

    INGREDIENTS:

    • 1 Large yellow onion (peeled and thinly sliced)
    • 2-3 Tbsp organic Butter
    • 4 Organic Chicken Livers un-cooked (purchase organic or from organic farmer – freeze in servings and thaw in the refrigerator before cooking)
    • 1 Cup Chopped Baby Portobello Mushrooms
    • 1⁄2 Tsp Cumin Seeds
    • 2 Sprigs fresh thyme (chopped)
    • Sea salt & Cracked Pepper (to taste)



    METHOD:

    1. Heat a large skillet over medium heat, add 1 Tbsp of butter and the onions cover and cook until most of natural juice is removed and they are lightly browned about 15 minutes.
    2. Stir in the thyme, the cumin and the mushrooms add another 1 Tbsp of butter cook the mixture until the mushrooms release their liquid about 15 minutes more. Remove from the pan and set aside.
    3. Wipe the Pan, add the remaining butter and heat until bubbling. Add the chicken livers cook quickly at medium High heat turning them until crispy and brown on both sides – 4 minutes.
    4. Return the vegetables to the pan – add a little water or organic Red Wine Vinegar to deglaze the pan; stir. Serve them over micro greens with squeeze of lemon.