Chicken Liver with Onion and Paprika
Chicken liver provides a lot of iron, vitamin A, and B vitamins, so even a small serving is nutrient-dense. Onion softens the flavor, while paprika adds a warm savory note without sugar or flour. It is a quick hot keto option for dinner or a late breakfast.
Trim the chicken liver (700 g) of any excess membranes and pat it dry with paper towels. Slice the onion (160 g) into thin half-moons so it has time to turn soft and mildly sweet.
Heat the olive oil (30 g) in a wide skillet, add the onion (160 g), and cook for about 8 minutes until golden. Move the onion to the edge of the pan or transfer it briefly to a plate.
Add the chicken liver (700 g) to the skillet and fry for 6-8 minutes, turning the pieces carefully, until the liver is cooked but still juicy inside. Return the onion (160 g), add the paprika (1 g), salt (3 g), and black pepper (1 g), toss quickly, and serve at once.
Do not keep the liver on the heat for too long, or it will turn dry and firmer. This dish is best served right after frying while the liver stays tender and the onion remains soft and warm.
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