VIDEO: This Spiced Up Recipe Will Make You Love Liver

We know what you’re thinking: Liver?! Uh uh, no way, gross! We don’t mean to awaken painful memories of clenching your mouth shut while grandma tried to feed you her liver and onion special, but this recipe will totally change your tastebuds.

Mary the Paleo Chef gets it. She grew up eating this Egyptian street food—craving it even. But when she got a taste of liver the way people normally make it, she finally understood why it’s got such a bad rep. In this video—the very first in our cooking series—Shenouda shares her bangin’ liver recipe to give this protein the respect she thinks it deserves.

And its killer flavor isn’t the only benefit: Liver contains between 10 and 100 times more nutrient content than muscle meats, including way more phosphorous, vitamin A, vitamin D, vitamin C, thiamin, riboflavin, niacin, vitamin B6, folic acid, biotin, and vitamin B12.

Try this easy, tasty recipe that’s loaded with tons of flavor and spice. We promise, the word “liver” will take on a whole new meaning.

1 teaspoon sea salt
1 pound calf or chicken liver, chopped
1/3 cup ghee
1 1/2 tablespoons cumin
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon clove
1/4 teaspoon cardamom
1 small red onion, chopped
6 cloves garlic, crushed and minced
1 large green bell pepper, chopped
1 jalapeño, seeded and chopped (to taste)
Juice of 1 lemon (to taste)

Sprinkle salt on top of raw liver and set aside.

Melt ghee over medium heat. Add spices to release their flavor. Add onion, then garlic. Let them brown for a few minutes, then add liver. Saute over medium heat, folding spices and ghee into the liver. Cover and let sit at medium heat  for 7 to 10 minutes.

Once the liver turns dark brown, add green bell pepper and jalapeño. Fold ingredients together, then cover 4 to 5 minutes.

Plate, then add lemon juice to taste. Done and done.

This liver is bangin’, but you won’t know for sure until you try it! Let us know how it goes in the comments below.

Video credits
Produced & Directed by: Liza Glucoft
Director of Photography: Naeem Munaf
Editor: Stephanie Provence