Paleo Spicy Liver Fry
Elevate your paleo meal plan with this bold and flavorful Paleo Spicy Liver Fry, a nutrient-dense dish bursting with aromatic spices and rich, savory notes. Perfect for lovers of organ meats, this recipe combines tender chicken or beef liver with a fragrant blend of turmeric, cumin, coriander, black pepper, and paprika, creating a medley of irresistible flavors. Sautéed onions, garlic, and ginger complement the liver, while green chilies and curry leaves add a layer of spice and freshness. Finished with a tangy drizzle of lemon juice, this quick and easy skillet fry is ready in just 35 minutes, making it an ideal choice for a wholesome and satisfying dinner. Serve hot as a standalone dish or pair it with sautéed vegetables for a complete paleo-friendly meal that's gluten-free, dairy-free, and packed with protein and essential nutrients.
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Recipe Information
Ingredients
- 500 g chicken liver (or beef liver)
- 2 tbsp coconut oil
- 2 medium onions, thinly sliced
- 2 medium tomatoes, finely chopped
- 4 cloves garlic cloves, minced
- 1 tbsp ginger, minced
- 2 whole green chilies, sliced
- 0.5 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika or Kashmiri chili powder
- 0.5 tsp black pepper, freshly ground
- 8 leaves curry leaves (or fresh cilantro for garnish)
- 1 tsp sea salt
- 1 tbsp lemon juice
Instructions
Rinse the liver thoroughly under cold water and pat it dry with a paper towel. Cut the liver into bite-sized pieces and set it aside.
Heat a large skillet over medium heat and add the coconut oil.
Add the sliced onions to the skillet and sauté until softened and golden brown, about 5-7 minutes.
Stir in the minced garlic, ginger, and sliced green chilies. Cook for 1-2 minutes until aromatic.
Add the chopped tomatoes and cook until they soften and the mixture starts to form a thick base, about 5 minutes.
Stir in the spices: turmeric powder, ground cumin, ground coriander, paprika (or Kashmiri chili powder), and black pepper. Cook for 1-2 minutes to toast the spices lightly.
Add the liver pieces to the skillet, season with sea salt, and mix well to coat them in the spice mixture.
Cook the liver on medium heat for 7-10 minutes, stirring occasionally, until it is fully cooked but still tender. Be careful not to overcook, as liver can become tough.
Add the curry leaves (or fresh cilantro) and stir for a final minute.
Remove the skillet from the heat and drizzle the lemon juice over the liver fry to enhance the flavors.
Serve hot, either as a standalone dish or with a side of sautéed vegetables for a complete paleo meal.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 705 mg | 235% | |
| Sodium | 581 mg | 25% | |
| Total Carbohydrate | 11.9 g | 4% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 4.5 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 55 mg | 4% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 624 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
