Sunday, 24 April 2016

Sweet and salty liver (GAPS, AIP)

Chicken liver wrapped in Parma ham and roasted with pineapple half-rounds

Your child does not like liver? Try these!

I wanted to prepare the hot liver bites again from the New Year's Eve menu but without the nightshades so I have left out the chorizo deliberately and added a twist in the flavour with a touch of cinnamon.

You will need:
1 small ripe pineapple
12 slices of Parma ham (no additives, just pork and salt)
12 cooked chicken liver pieces
a good pinch of ground cinnamon

bamboo paddle skewers

1. Clean the pineapple and cut into slices. For a small pineapple you will end up with 6 slices. Cut the slices in half and remove the tough centre.
2. Season the liver with the cinnamon. Wrap each liver piece into a slice of Parma ham.
3. Arrange the pineapple half-rounds on a baking tray, place a wrap on top of each and secure the wraps with a bamboo skewer.
4. Put the tray in a preheated oven. Roast at 180 C for about 10 to 15 mins. Serve hot. Share and enjoy!

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


  1. Razana, I highlighted this recipe as one of my favorites at this week's Paleo AIP Recipe Roundtable. Thanks for linking up! I hope you'll join us again.

  2. The sweet pineapple and the salty prosciutto such a good combination, isn't it? Thank YOU for hosting the Paleo AIP Recipe Roundtable.