Pomegranate Liver & Onions

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Hi guys! First off I want to apologize for our recipes being far and few between these last couple of weeks. My sister's wedding is next week and things have been crazy! We have lots of family coming to town and it is going to be a very exciting (and busy) time. On top of that, between Barbara taking her I-Phase Certification, working on Big Primal, and preparing for my MovNat Certification in two weeks (which I am HELLA stoked for by the way), it's been tough to find time to sleep. No joke, sometimes I feel like a rainbow is going to burst out of my head (ever get that feeling?). 

This was our go at a recipe that was introduced to us by our friend Marwan, the head chef at Nature's Emporium. It's a classic and simple recipe that was given to him by his mother. To be honest, this was our first time making a recipe with liver. Both Barbara and I had only ever eaten it as children (and didn't particularly like it), so we were anxious to see how this would turn out. Needless to say, it was delicious! This recipe is easy to make with an almost gourmet taste. We hope you'll try it out and enjoy it as much as we did.

-Jon

YIELD: 2-4 servings.

TIME: 25 min.

INGREDIENTS:

500 grams organic chicken liver (or beef liver if you prefer)

1 large vidalia onion

6 organic garlic cloves

2-3 tbsp pomegranate juice concentrate

1 tbsp organic/pastured butter (or olive oil)

PROCESS:

1. Finely chop garlic cloves and slice the entire onion into thin straws.

2. Heat butter in a large skillet over medium-high heat and add in garlic and onions.

3. Cook onions, stirring occasionally, until onions start to brown (about 10 min).

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4. After breifly rinsing off the liver in cool water, add it to the pan of onions and contiue to cook. Stir frequently to prevent burning and ensure that all sides of the liver cook evenly. Cook until each peice of liver looks brown and cooked (about 10 min), the inside can be a little pink but should not look fleshy. If the inside does not look cooked and the outside is beggining to burn, then reduce heat.

5. When liver looks like it is just about ready, drizzle 2-3 tbsp of pomegranate juice concentrate over the entire contents of the pan, stir and cook for another 1-2 minutes (don't allow to caramelize/overcook).

6. Serve and enjoy with a fine glass of red!

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