Sunday, 11 October 2015

Chicken liver with squash and carrot (GAPS)

Autumn-tuned deliciously juicy chicken liver

The two GAPS superfoods (broth and liver) teamed up with sunshine-rich carrot and butternut squash to make this bone broth infused chicken liver feast. You haven't eaten more delicious than this one, I promise!

You will need (feeds 4):
500 g chicken liver
3 large onions
3 tbsp duck fat
2 fiery garlic cloves
1 cm fresh ginger
1/2 cm fresh turmeric
4 tbsp fresh thyme leaves
1/2 tbsp dried marjoram
wee pinch ground cinnamon
3 ladles chicken bone broth
a good pinch Himalayan rock salt
freshly ground black pepper

6 young carrots
3 tbsp duck fat
2 tbsp fresh thyme leaves
a good pinch of coarse Himalayan rock salt

1 medium butternut squash
2 tbsp ghee
1 wee pinch of freshly grated nutmeg


For the Chicken liver: In a large casserole dish melt 3 tbsp duck fat, brown the thinly sliced onions until slightly coloured. The casserole should be wide enough to arranged the liver pieces in a single layer, so they can be cooked undisturbed without stirring. No stirring, seriously! Add the cleaned chicken livers, cut in half or quartered as you choose (I usually cut a chicken liver in 3 pieces, I cut off the smaller half, then I halve the bigger one). Cover with a lid and sweat the juice out. Cook on medium heat for 6 to 8 mins. Season with thinly sliced garlic, ginger and turmeric, sprinkle with dried marjoram, fresh thyme leaves and with a wee pinch of ground cinnamon. Add the chicken bone broth, cover with a lid, and gently cook on low heat for about 45 to 60 mins. Gently shake the casserole once or twice during cooking. Do not lift the lid, do not let the cooking steam escape. This will ensure that the liver stays soft and moist and just melts in the mouth at the end of cooking.

For the Roasted carrots: Slice away the tip and end of each carrot, then peel and cut into batons. Drop them into boiling water and cook for 2 to 3 mins. In a mixing bowl, combine the well drained carrot batons with 3 tbsp duck fat, and the thyme leaves, let the fat melt, then gently shake the bowl until the carrots are evenly coated with the melted duck fat. Place the carrots on a baking tray, spread out evenly. Season with a little salt. Put the tray in a preheated oven and roast at 160 C for about 25 to 30 mins or until the ends of the carrots get some colour.

For the Butternut squash mash: Cut the squash in half, scrape out the seeds (do not just throw them out, save them for a super simple toasted seed sack), slice, cut off the skin, cut into chunks, then steam for 8 to 10 mins or until soft. Transfer butternut squash into a bowl, add the ghee, season with the nutmeg, then immerse a hand blender and blend until smooth and puree-like.

To serve: Season the liver with salt and pepper (leave this step out if serving to a child). Spread some butternut squash puree on the plate, place some chicken liver pieces on top, put some carrot batons on the side, and sprinkle the plate with fresh thyme leaves. OR Make four nests from the butternut squash puree, put some chicken liver into each nest, place some roasted carrots in the middle, and sprinkle some fresh thyme leaves on top. Enjoy!

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

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