Aaah, chicken livers… you either love ‘em or hate ‘em. I must admit though, I dated two blokes in my life that wouldn’t touch them – until they tried mine. Now I don’t want to blow smoke up my own ass, but the one was completely converted, and I am married to the other one who puts in formal requests for me to make this dish. I think it’s the texture of the livers that bother people, so I get them browned first, then remove them from the pan, only to add them later after the sauce has thickened and reduced so they can gently cook through. This prevents them over-cooking and ‘crumbling’. They are also a fantastic source of iron. For those that love Nando’s® (er, who doesn’t?), they sell a killer hot sauce which is my go-to for this recipe (#DirtyKeto) and is available at most supermarkets in the UK. Add a dollop of sour cream, garnish with parsley and tuck into your bowl with a spoon – nothing else needed. If you are cooking for more people, double up the recipe using the plugin feature and increase your cooking time to reduce the sauce. In fact, I suggest you make a double batch anyway because its simply glorious the next day after all those flavours settle in and get to know each other. At 12g carbs per serving, you may want to tuck into this after a fast (if you are IF), or save it as a weekend treat.
Another way to Funnyman’s heart: CHICKEN WINGS! These are basted in a great keto marinade, similar to the one I made for the Keto Ribs, with the addition of a sprinkling of chili flakes scattered over at the end. Delicious for lazy Saturday afternoons while he watches the rugby. Definitely made to be enjoyed with your hands: Get messy!
A comforting bowl of goodness. Funnyman gets giddy with excitement when I whip up a pot of my chili. After we switched to a Keto Lifestyle, I adjusted my recipe to exclude the red kidney beans, but the overall flavour and heartiness has not been compromised, and he loves it just the same. I made this dish often in LBK (Life Before Keto), and even then we ate it with a spoon straight out of our bowls, sans tortillas, rice or any accompanying carbs, so this wasn’t a major adjustment for us. This recipe yields 3 servings, so if it’s just you and your loved one, there should be enough the next day for whoever gets to the fridge and Calls It first. If you are cooking for more people, use the facility on the recipe plugin to double it up. Its a perfect meal to break a fast if you are IF. (The calculated 13g carbs per serving include all the toppings. You could shave off more carbs by eliminating the toppings, or stretching the pot of chili between 4 people.)
This is a fantastically spicy dish which you can almost completely prepare the day before. When ready to eat, you will need only 10-15 minutes in the kitchen to reheat and finish the cooking – giving you plenty more time to spend with your guests. If you happen to have visited Morocco and returned with the mandatory keepsake tagine, now is your time to whip it out and use it to serve the dish. The dish is spicy, so adjust the minced chili to your liking.