a pinch of salt and freshly ground black pepper to taste
2 tbsp unrefined virgin olive or coconut oil
2 tbsp butter from grass-fed cows
1 medium onion, chopped
2 tbsp Worcestershire sauce
2 tbsp sherry
How To Make
Place chicken livers in a large bowl, and pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, chili flakes, bay leaves, salt, and pepper. Stir together, and refrigerate for 1 to 2 hours.
Remove livers to a bowl, and reserve marinade.
Heat 1 tablespoon olive oil and butter in a large skillet over medium heat. Stir in onion, and cook until tender, about 7 minutes.
Add ginger and mushrooms and cook till mushrooms turn soft. Increase heat to medium-high, and stir in chicken livers.
Cook for 5 minutes, being careful not to overcook the livers. Stir in the Worcestershire sauce and the reserved marinade. Simmer gently for 5 minutes. Pour in sherry, and heat through.
Serve with steamed broccoli and a grain of your choice.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/chicken-livers-magdas-style/