Chicken Liver with Mushrooms and Spinach.

Not everyone likes chicken liver, but I do. A lot. It’s so good for you, and so tasty, AND I like the texture. So there. Apparently chicken liver is also high in cholesterol, but that’s not a problem for me, thankfully.

A few weeks ago, I was at Whole Foods and they have these frozen cups of chicken liver that I excitedly purchased. They stay good in your freezer for a few months. I stopped at the local produce market near my apartment and picked up some fresh mushrooms, a red onion, spring onions, and some fresh spinach.

I sauteed chopped red onion with some garlic and spices. If you’ve been following me, you won’t be surprised that I used Cavenders, cumin, coriander, garlic salt, and salt. I added some spring onions to the mixture just before adding the chicken liver.

Chicken liver takes some time to cook fully through, but be careful not to let it overcook and dry out. The sides start to brown easily but you want to cook them through so no more blood seeps out as you press down. Continue cooking until the pieces are brown on the inside when you cut through.

I added the sliced mushrooms to cook and absorb the flavors of the chicken liver. They just need several minutes.

Last step was to steam some spinach that I paired with the meal to balance out.

I’m pretty embarrassed by this photo. I was apparently too hungry and lazy to check it and retake. Sorry!

Total cook time, 20 min and 5 min prep.

1/2 pound chicken liver
1 tablespoon garlic
1/4 cup chopped onion
2 tablespoons all purpose greek seasoning
1/2 tablespoon garlic salt
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon salt
1/4 cup spring onions
1 cup mushrooms
1 cup spinach

Makes 2 servings.

Calories, approx 230 per serving.

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