Tuscan Chicken Livers with Prosciutto

Even folks who hate liver love this easy recipe. Tuscany has long been an epicenter of traditional cooking lore, with its refinement and emphasis on rich flavor using simple, healthy ingredients. The addition of Prosciutto, lemon, anchovy, and herbs to chicken livers give this easy dish a satisfying, complex flavor that masks the liver taste. A nutritional powerhouse, liver has more nutrients gram for gram than any other food in the world. Not only it is Nature’s most concentrated source of vitamin A, it is also high in iron, choline, copper, folic acid, and B vitamins. An easy 15-minute breakfast, lunch, or dinner, you’ll feel a surge of nourishment entering your body with every bite. Prosciutto adds a rich flavor to liver, and it’s one of my favorites as it is cured without sugar. However if you can’t find Prosciutto, bacon is a delicious substitute. Look for non-gmo, sugar-free meats. This recipe serves 2.

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Served over wilted greens with chopped parsley and lemon wedges to squeeze at the table.

Tuscan Chicken Livers with Prosciutto

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Ingredients

  • 2 tablespoons olive oil, grass-fed butter, or coconut oil
  • 2 cloves garlic, smashed
  • 3 slices non-gmo prosciutto (or bacon), cooked and cut in 1/2-inch pieces
  • 1/2 pound organic or non-gmo chicken livers
  • 1 1/2 tablespoons arrowroot powder or almond meal
  • 1/4 teaspoon unprocessed salt
  • 2 tablespoons chopped fresh herbs- especially sage. Other favorites are parsley, tarragon, or thyme
  • Zest of one lemon
  • 3 tablespoons lemon juice or white wine
  • 4 anchovy fillets, chopped
  • 2-4 tablespoons filtered water to keep it moist while cooking
  • Garnish: Lemon wedges and chopped herbs

Instructions

  1. Heat the oil in a non-stick skillet over medium heat. Add the garlic and cook briefly, but don’t allow it to turn golden (burnt garlic is bitter).
  2. Sprinkle chicken livers with arrowroot or almond meal. Then place them in the hot pan and sear quickly for about one minute. Add salt, herbs, zest, lemon juice or white wine, and anchovies. Stir gently until the livers are evenly cooked, no longer red, but do not overcook. If the bottom of the pan cooks dry, add 2-4 tablespoons of water to make a gravy.
  3. Serve plain or over wilted greens such as kale, chard, or rapini. Garnish with lemon wedges and chopped herbs on top.

“The space between hunger and eating …isn’t empty. It’s filled with awareness.” – Deepak Chopra