Chicken Liver with Onions and Lemon: Iron-Rich and Ready in 15 Minutes
Chicken liver is a quick, cheap meal rich in iron and vitamin A. The key tip: don't overcook it or it turns tough, and soaking first softens the smell.
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Tips for tender liver
- Soak 20 minutes in milk or lemon water
- Cook only 8โ10 minutes
- Salt at the end
- Eat in moderation; pregnant women should ask a doctor about vitamin A
Chicken Liver with Onions
20 minPrep
10 minCook
3Servings
210kcal
Ingredients
- 400 g chicken liver, trimmed
- 2 onions, sliced
- 3 garlic cloves
- 2 tbsp olive oil
- 1 tbsp cumin and black pepper
- Juice of 1 lemon
- Coriander or parsley
Method
- Soak the liver 20 minutes, then drain and pat dry.
- Brown the onions in oil for 5 minutes.
- Add garlic, liver, cumin and pepper; cook 8 minutes, stirring.
- Finish with lemon, salt and herbs; serve with wholemeal bread and salad.
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Tip
Heat the pan well before adding the liver so it browns instead of stewing.
Frequently asked questions
How do I remove the liver smell?
Soak it 20 minutes in milk or lemon water, then rinse and pat dry before cooking.
Why does liver turn tough?
It was overcooked. 8โ10 minutes on medium heat is enough.
Is it suitable during pregnancy?
Liver is very high in vitamin A, so keep portions small and ask your doctor.
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โ ๏ธ For general education only. If you have a health condition or allergy, consult your doctor.