I'm on a mission. To find new, delicious ways to incorporate organ meat.
So far, it's going way better than anticipated.
Liver is one of the most nutrient dense foods out there, truly a super food. I'm trying to incorporate it into my diet weekly lately, but I will say, I'm still not a fan of it by itself. Lots of seasonings go a loooonnnnngggg way in making it enjoyable.
Yes, I can honestly say that I have enjoyed several of the dishes I've made, maybe not all of them;) I'll spare you those recipes, lol.
Rodney has been eating liver lately and doesn't even know it, so I would say that's a win from a recipe perspective and a health perspective!
This recipe was adapted from theodehlicious.com's recipe for Chicken Sisig to fit my nutritional specifications.
I made up a double batch of my cauliflower mash and then cooked the sisig all in one pan! My kind of dish!
Start by getting your pan good and hot, then add a little fat (I used grassfed ghee), let that heat up. Add your chicken and let that go several minutes, then start adding in your liver.
Liver doesn't take very long to cook at all and you want it a little pink in the middle still.
When the meat is done remove it from the pan and dice the liver very small (a really fine chop helps keep you from getting a big bite and the flavor coming through) and the chicken pieces into bite size pieces.
Toss in your onions right away and let them start to release some juices and use to deglaze the pan to get all the goodness, use a scraper to help loosen meat bits from the pan.
Once the onions are soft, add in the remaining ingredients. The smell isn't the most pleasant initially, let it cook for a few minutes and it mellows.
If you can have eggs, sisig is traditionally served with an egg in the middle of a hot plate. It would be a delicious addition!
We ate ours alongside my cauliflower mash!
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