Chicken Livers and Eggplant
- 1 tablespoon coconut oil
- 1 pound chicken livers cubed (or use 1chicken thighs)
- 2 cups diced eggplant
- 2 large leeks chopped
- 1 cup cubed sweet potato
- 1 clove garlic minced
- 1 teaspoon dried thyme
- Sea salt and freshly ground black pepper to taste
- In a large skillet over medium heat, heat coconut oil. To the skillet, add all the ingredients (chicken livers through salt and pepper).
- Cook until all the vegetables are tender and the chicken livers are cooked through and then serve hot.
SERVING SUGGESTION: Salad of mixed baby greens tossed with Leanne’s basic vinaigrette. (In a large bowl, toss together mixed baby greens, sliced red onion and avocado. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 clove pressed garlic and a pinch of dried basil and oregano; drizzle dressing over salad.) NUTRITION: 246 Calories; 8g Fat (29.6% calories from fat); 22g Protein; 21g Carbohydrate; 3g Dietary Fiber; 498mg Cholesterol; 104mg Sodium. Exchanges: 1/2 Grain (Starch); 3 Lean Meat; 2 Vegetable; 1/2 Fat.
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