The bold flavors of the mediterranean with olives and apricots combine to make this a liver dish you’re sure to love.
This recipe packs a lot of flavor that compliment the chicken livers (if you’re a liver lover) OR help to disguise them (if your not). It combines the flavors of the middle-east and mediterranean region, such as olives and apricots and cilantro, with more traditional liver recipe flavors like onion, garlic and balsamic. Each bite is an adventure with the sweetness of the apricot and pomegranate, the tang of the lemon and balsamic and the saltiness of the olives. All combined, it’s a flavor you’re going to want on your regular rotation.
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Can I be honest with you for a few minutes? I know I’m always honest on here, but as an AIP blogger I’m a little ashamed to admit this. Liver isn’t one of my favorites. We didn’t grow up eating liver. In fact, I never cooked liver until this recipe for ‘hidden liver taco meat.’ Honestly, like many of you, the thought of eating liver grossed me out and I heard horror stories about how slimy it is raw and I’ve never been a big fan of touching raw meat.
BUT, as I started finding my way in the AIP world I learned more and more of the importance of eating liver. I kept trying it, and I ate it because I knew it was good for me, but I never really liked it. That is until I made this chicken liver recipe. Basically I just threw a bunch of my favorite flavors together in a pan and the combination turned out to be a new favorite for both my husband and I. This has quickly become a regular on our dinner rotation and I love the boost of energy that I feel after eating liver.
If you’ve been looking for a way to eat more liver, please give this recipe a try. But, if you still can’t stomach the idea of eating (or cooking) liver, then I suggest these liver capsules from vital proteins.
I also have to tell you that I’m really enjoying taking pictures when my husband is home to help. He holds boards, gives some creative ideas, acts as a hand model and even took a couple of these shots so that I could get in on the action.
Mediterranean Chicken Livers with Olives and Apricots
Author: Bethany Darwin - Adventures in Partaking
Recipe type: Main
Cuisine: Middle Eastern
- 2 TBSP Cassava Flour
- 2 TBSP olive oil (divided)
- 1 pound chicken livers – washed and patted dry
- 2 medium red onions
- 3 cloves garlic
- ½ tsp pink salt
- ½ TBSP balsamic vinegar
- ⅓ cup whole green olives
- ¼ cup chopped dried apricots
- ½ cup cilantro/ corriander leaves (chopped)
- 1 TBSP honey
- ⅓ cup pomegranate arils
- 1 lemon – juiced
- wash and pat dry the chicken livers
- lightly dredge livers in cassava flour
- Fry 2 minutes each side in olive oil and remove to a plate
- Sauté 2 red onions (sliced thinly) & 3 cloves garlic (crushed) in olive oil in the same pan you cooked the livers in – season with salt
- Once onions are browning, deglaze the pan with balsamic vinegar (pour in the hot pan and stir quickly to pull up all the bits stuck to the bottom of the pan.
- Add ⅓ cup green olives & ¼ cup chopped dried apricots
- Add livers back to pan
- Add ½ cup chopped coriander
- Add ⅓ cup water and simmer about 3 minutes & remove from heat
- Add a squeeze of honey (1 TBSP)
- Add Pomegranate arils
- Squeeze the juice of 1 lemon over everything and toss to combine all flavors
- Serve with mashed sweet potatoes or roasted carrots