Ingredients
Scale
- 1/2 cup coconut flour
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 tsp curry powder
- 1 tsp ground cumin
- 1/8 tsp cayenne (if you like spicy)
- 1/2 tsp Celtic sea salt
- 4 Tb coconut oil
- 1 lemon cut into wedges
Instructions
- Clean the livers with a paring knife remove all the fat, veins and membranes and cut the livers into separate lobes if they are attached. Rinse them well and pat dry with a fresh towel.
- In a medium flat bowl, mix the coconut flour, garlic powder, smoked paprika, curry powder, cumin, cayenne and salt. Mix to combine evenly.
- Place the chicken livers into the flour/spice mixture and turn to coat evenly.
- Place the coated livers on a plate. You can do half at a time.
- In a large cast iron pan, heat 2 Tb of oil over medium-high heat until hot, the oil should be shimmering.
- Add half the livers in a single layer. Don’t crowd them, give them enough room so they are not touching. Cover the pan as they tend to splatter all over the stove.
- Cook on medium high for 2-3 minutes until the bottom is brown and crispy.
- Using tongs, turn them over to brown the other side, 2-3 minutes more. Be careful as you work with them.
- Place the livers onto a paper towel to drain while you cook the next batch.
- Add another 2 Tb to the pan and repeat as above.
- Serve on a bed of greens seasoned with balsamic vinaigrette. Garnish with lemon wedges.
- Eat immediately with a squeeze of lemon and a sprinkle of coarse Celtic or Himalayan sea salt.
- Prep Time: 15
- Cook Time: 5