| Prep Time | 3 minutes |
| Cook Time | 20 minutes |
| Servings |
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| Change Units |
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Ingredients
- 30 gram coconut oil
- 150 gram chicken liver
- 2 onions sliced
- 10 milliliter lemon juice
- 10 milliliter soy sauce tamari, gluten free
- 2 tablespoon(s) ketchup low carb, reduced sugar or sweetened with xylitol / stevia
- 200 milliliter water
Ingredients
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Instructions
- First, melt the coconut oil in a pan on medium heat
- Then, add chicken livers and evenly sear them for about 7 minutes until they get some dark brown colour
- Next, turn the heat down to low-medium, add the onions and fry for 2-3 minutes until they become golden brown
- Now, add lemon juice, soy sauce, ketchup & the seasonings. Stir everything and let it heat up for a minute, until the liquid starts to boil. Afterwards, add the water and stir again
- Finally, let everything cook for 8-10 minutes while stirring occasionally, until most of the water is evaporated and reduced to a sauce of your desired thickness
Recipe Notes
Take care not to add too much salt, because the soy sauce is pretty salty already.
As a side dish, I like to simply cook some eggs or vegetables.
Nutrition Facts
Serving Size 450g
% Macronutrients
Amount Per Serving
Calories 373.68kcal
from Fat 265.68kcal
71%
from Protein 89.2kcal
24%
from net. Carb 18.8kcal
5%
% Daily Value*
Total Fat 29.52g
17%
Carbohydrate (Netto) 4.7g
19%
Protein 22.3g
22%
*Percent Daily Values are based on a 2,000 calorie ketogenic diet (75% fat, 20% protein, 5% net.carbs). Your daily values may be higher or lower depending on your calorie needs and goals.
