Sautéed Chicken Livers

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

1 lb fresh chicken livers

1 1/2 tablespoons olive oil

1 large onion (sliced)

1 teaspoon salt (divided)

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Directions

Prep the chicken livers:

On a plastic cutting board, trim any visible fat from the chicken livers and slice the larger ones into smaller pieces for even cooking.

Gently pat them dry with a paper towel to absorb excess moisture. Wash your hands well after handling the livers.

Cook the onions:

Heat a non-stick pan over medium heat and add the oil. Once hot, hot, add the onions in along with 1/2 teaspoon salt. You want to cook them, stirring throughout, until they are nice and golden brown. This will take about 8 to 10 minutes. Once ready, remove them from the pan onto a plate.

Cook the livers:

Add the livers, 1/2 teaspoon of salt, pepper, garlic powder, and paprika to the same pan. Continue cooking them for about 3 minutes on the first side; you want a nice brown sear on the outside, flip them, and cook until both sides are done and the middles are slightly pink or just light grey to about 165F. Side note: overcooking them will make them dry out and feel grainy, and we don’t want that.

Combine:

Once cooked, add the onions back into the pan, gently toss them to heat through for about 30 seconds, transfer everything onto a platter, and serve.

Nutrition

• Calories: 195 kcal
• Total Fat: 11 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.1 g
• Cholesterol: 391 mg
• Sodium: 664 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 20 g