Sunday, 30 April 2017

Pan Fried Chicken Liver

Liver anyone? I was never a fan, it seems I've turned a new leaf. Chicken liver is rich in B vitamins and Protein. It is also a good source of Thiamin, Zinc and Manganese, Riboflavin, Niacin and Pantothenic Acid. The main reason why you should be eating liver is that it is the highest source of Iron and out-performs some of the most nutritious foods we know, like spinach. I've never been keen on liver to be honest but you know what, I cooked it pretty well today. After trying out a few different recipes, changing them up and making them my own; I've come up with exceptionally flavourful pan fried chicken liver fit for inquisitive taste buds.
Prep time: 10 mins                                                                          Cooking time: 25 mins

What you need:
  • Liver, cut into small pieces
  • Red Onions, chopped
  • 1 tablespool coconut oil
  • Handful of pring onions, chopped
  • 1 clove crushed Garlic
  • Salt, black pepper and other herbs you prefer to taste
  • Parsley to serve
Method:
  1. In a wok pan, heat up one tablespoon of coconut oil.
  2. When hot, add in liver and fry for about 10 minutes. The liver will turn golden brown outside and will look light pink on the inside.
  3. Lower hear and add in onions, garlic and shallots. Fry for a further 2 minutes.
  4. Sprinkle chopped parsley and serve.

Bon appetit.
Nokhuthula xo
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