I actually have some difficulties eating organ meats. I do know that it is good for me so I am working on eating more of it. Here is a recipe where I make chicken liver and I really like the taste.

Liver is easy and fast to cook but this recipe includes marinade over night so you need to plan ahead.

I made 1kg of liver in one batch and put it in the freezer. Now I have prepared easy lunch boxes to take with me when I am in a hurry.


24h if you include marination time


25 minutes


1day and 25 minutes


Chicken liver (I used Bjärsås, eco and free chickens)


I use brand himalayan salt

Olive oil or coconut oil (I use garants coconut oil)


Apple cider vinegar

Coconut aminos

1-2 cloves of garlic

juice from 1/2 lemon

3cm ginger

3 table spoons of date syrup

1 table spoon of oregano

5 table spoons of olive oil

How to do it:

Add the chicken liver to a big bowl.

Peel and chop the garlic.

Peel and chop the ginger.

Add oil, vinegar, oregano and dates syrup and the juice from 1/2 lemon, add salt and oregano. Mix to a thick marinade.

Add the marinade to the chicken liver. Make sure that the marinade covers all the liver

Leave it in the fridge over night. Fry it in a frying pan the next day and serve it with a big salad, or cauliflower rice or with root veggies.

I hope you like it!

Notes, brands etc

I show the brands that I use because I think that this information can be so informative. Not all spices or coconut milks etc out there are compliant according to the AIP. And it is so much easier to go to the grocerystore knowing which products that are compliant.

I try to eat as much ecological products as possible so when you go grocery shopping, look for ecofriendly.

Did you make this recipe?

Tag @aip4life on Instagram and use hashtag #aip4life.