| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Passive Time | 12-24 hours |
| Servings |
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Ingredients
- 450 gram chicken liver
- 150 gram greek yogurt 10% fat
- 10 milliliter soy sauce tamari, gluten-free
- 20 milliliter lemon juice
Ingredients
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Instructions
- You need to marinate the chicken liver about 12-24 hours before you want to cook it. Optimally, you do this the previous evening if possible
- Put the chicken livers into a zip lock bag or a container and add all other ingredients
- Mix everything thoroughly and make sure that the meat is completely covered. Then, close your zip lock bag or container and store it in the fridge for 12-24 hours
- When this waiting period is over, preheat your pan with some lard or coconut oil in it to medium heat
- Finally, fry the chicken liver for 10-15 minutes. It is no problem if some of the marinade goes into the pan and you can even use it to cook the liver in it or make a sauce out of it
- While the liver is cooking, you may prepare some side dishes, like boiled eggs, vegetables or mushrooms
Recipe Notes
Never pour raw, leftover marinade over the cooked liver.
If you want to use the leftover marinade, make sure to boil it up to kill all harmful bacteria.
Don't marinate in aluminum containers or foil, because a chemical reaction could spoil the food.
The best way to marinate liver is using the zip lock bag in order for it to be evenly surrounded by the marinade.
There is no Nutrition Label for this recipe yet.
These nutrition facts only include the marinated liver.
