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Chicken Livers and Barley

Orange Icon  Chicken Livers and Barley

Orange Icon  Chicken Livers and Barley

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Submitted by: Jeanine Narayanan

Prep Time: 20 Minutes

Cook Time: 0 Seconds

Servings: 6

This is an easy one-dish dinner, satisfying with a salad or fresh fruit.

  • 1/2 c. coconut oil, raw, extra-virgin, organic
  • 1 onion, any type, organic
  • 1/2 lbs. mushrooms, white, organic
  • 1 c. barley, pearled, organic
  • 2 c. chicken broth, organic, free-range
  • 1 lbs. liver, chicken, free-range, organic
  • sea salt, unrefined and pure to taste
  • black pepper, ground, organic to taste

Gently heat 1/4 cup of oil or butter in a medium-sized pot that has a good cover. Add the minced onion and saute (uncovered) for about 3 minutes. Then stir in the sliced mushrooms and saute for 5 minutes longer. Add the barley and stir it in well. Saute for another 5 minutes. Add the chicken broth and bring to a boil. Reduce the heat and allow it to simmer, covered, for about 30 minutes.

While the mixture above is simmering, heat 1/4 cup of oil or butter in a saute or frying pan over medium heat. Add the chicken livers and move them around gently in the pan to cook them; turn them over to cook thoroughly.

When the barley mixture is cooked, fold in the chicken livers and whatever juices are remaining in the frying pan.

This makes about 6 one-cup servings of one protein and 2 carbs The fats depend on what you use -- coconut oil is a free food, remember!