YOUR SOLIN GENERATED RECIPE
Golden Pan-Seared Chicken Liver with Zesty Pickles
Pan-seared chicken livers finished with a buttery ghee glaze and served alongside zesty pickled onions for a crisp, vibrant contrast.
INGREDIENTS
7.5 oz chicken liver
1 tbsp ghee
0.25 cup red onion
0.25 cup apple cider vinegar
0.5 tsp sea salt
0.25 tsp black pepper
1 cup arugula
1 tsp lemon juice
PREPARATION
Quick-pickle the onions by combining thinly sliced red onion with apple cider vinegar and a pinch of the sea salt in a small bowl; let sit for at least 10 minutes.
Pat the chicken livers thoroughly dry with paper towels and season both sides evenly with the remaining sea salt and black pepper.
Heat a cast-iron skillet over medium-high heat and melt the ghee until it begins to shimmer across the surface.
Add the livers to the hot pan in a single layer, searing for 2-3 minutes per side until deeply golden on the outside but still slightly pink and tender in the center.
Toss the fresh arugula with lemon juice and a tiny pinch of salt in a separate bowl to create a light, peppery bed for the protein.
Plate the seared livers over the arugula and top generously with the drained zesty pickled onions before serving warm.