I know liver is great in terms of nutritional value, but it’s not always the most appetizing of meats if you’re unused to it. I actually grew up eating liver at home, and so I’m fine with that liver taste. However, J really isn’t a big fan of the taste, and so I’m constantly trying to come up with new ways of putting liver in dishes where you taste it less. This weekend marked the creation of the non-traditional chicken and liver dish.
As you can see from the photo above, the dish is so simple…so simple in fact, that there’s no need to even write a recipe for it! It’s just shredded chicken meat from my slow cooker chicken broth recipe with some sliced boiled liver and coconut aminos (or soy sauce). Ok, I admit you do have to cook both the chicken and the liver, but they’re both really easy dishes and you can make a bunch in advance and eat them for several days! Here’s the slow cooker chicken photo to remind you of that dish again:
Oh, and we didn’t just eat the chicken and liver by itself. We also shared a plate of feta and sauerkraut. Simple.