Braised Chicken Livers with Onion and Apple



16 oz fresh chicken livers
1 medium onion
1/2 sour apple
2 tablespoons marjoram 
salt, black pepper
all-purpose flour
coconut oil or olive oil


Wash the chicken livers and drain well. With a knife, trim away excess fat. In a large skillet heat a 3 tablespoons coconut oil over medium heat, add sliced onions and cook, stirring with a wooden spoon, about 3 -5 minutes. Meanwhile, spread out the flour in a shallow bowl. Add the chicken liver pieces to the flour and toss until coated all over with flour. Move the onion to one side of skillet and add floured chicken livers to the second side of skillet and cook, stirring to prevent sticking, until little browned about 5-7 minutes. (Add additional oil if the chicken livers begin to stick). Add the sliced apple and 1.5-2 cups of water and braise, until chicken livers are ready and the sauce thickens about 15 minutes. Reduce the heat to low, add marjoram, fresh ground pepper, at the end add salt to taste. (Salt is added at the end of cooking to prevent chicken livers from being too hard). Serve with a boiled potato and dill pickles or with a piece of bread.


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