Sunday, 14 February 2016

Liver with carrotti (GAPS, PALEO, AIP)

Pan-fried chicken liver with carrot spaghetti

Low carb lunch or dinner? There is no quicker or easier or even tastier that this simple superfood meal. You will love it!

You will need (feeds 3 to 4 people):
400 g chicken liver
4 tbsp duck fat
2 medium onions
2 garlic cloves
6 medium carrots
a good pinch of Himalayan rock salt
freshly ground black pepper, to taste (omit for AIP)

small bunch fresh flat leaf parsley, to garnish

1. Rinse and clean the chicken liver. Put them in a sieve, and let the excess water drain. Separate the two halves of the liver pieces and halve the bigger ones so they end up roughly the same size as the smaller parts.
2. Melt 2 tbsp duck fat, add the very finely sliced onions. Fry on medium-low heat for a few minutes, until the onions are soft and got some light colour.
3. Add the very finely sliced garlic. Gently fry for 2 mins, until aroma is released.
4. Add the liver pieces and toss with two wooden spatulas, until all coated with the fat and lost their bright meaty colour.
5. Cover with a lid and gently cook for 15 mins. Do not stir during this time, just shake the pan now and then.
6. Turn the liver pieces, cover back again and cook, fry for further 6 to 8 mins.
7. Wash and peel the carrots, then with a help of a spiralizer cut them into long spaghetti-like noodles.
8. Melt the remaining 2 tbsp duck fat, add the carrotti, cover immediately with a lid and let the veg steam-cook for 4 to 5 mins, until softens a little.
9. Season the liver with salt and black pepper. Serve the carrotti onto plates, top with the soft and juicy liver pieces and sprinkle with chopped parsley leaves. Enjoy!

[i] For more GAPS recipe ideas please visit my GAPS recipes selection.

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