|10 min||10 min||20 min||3|
|454 gm||Chicken liver, raw (thinly sliced)|
|3 tbsp||Extra virgin olive oil|
|1 whole lemon(s)||Lemon juice|
|4 clove(s)||Garlic (minced)|
|1 pinch||Sea salt|
|1 tsp||Thyme, fresh (or parsley for garnish)|
1. Prepare the livers by washing and drying them thoroughly.
2. Heat a skillet on medium high and when it is hot, dry-fry the livers for 3-4 minutes before flipping. Cook another 2-3 minutes on the other side until cooked through (see notes).
3. Remove from the pan and coat with olive oil, lemon, garlic, sea salt and thyme. Serve with your choice of side and enjoy!
Never eat poultry that is raw, or not cooked through. Internal temperature should be 165F or 74C degrees.
Incredibly high in B vitamins including B12 important for the nervous system. Contains important minerals including selenium, iron, copper and zinc. As chicken livers are extremely high in some nutrients including vitamin A, it's recommended that they're not consumed daily.