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Chicken Livers with Sage

Years ago, when I had iron anemia, I was forced to eat chicken and beef livers to increase my iron levels; and fortunately I learned to love them. My mother tried a variety of recipes to make sure I wouldn’t get bored, but by far my favourite way to eat chicken livers is the traditional Spanish style.

And although now I usually prepare them as a pate, every once in a while, I still like to dig into the whole organ meat, prepared just like my mother used to make them for me. (And she still does when we visit my parents.)


It’s simple and easy to make and within minutes, you can be enjoying a delectable dish that is very healthy for you. You can serve them with mashed potatoes or another tuber mash or even cauliflower mash/rice (although I find that the taste of the cauliflower can be overpowering for the chicken livers).


I ate mine as a salad over a bed of raw spinach and wild rocket (arugula). To make them more kid-friendly, try adding some apples, either raw or cooked with the livers.


Chicken Livers – Higadillos de Pollo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 2
Serves 2-3
  • 350g chicken livers
  • 1 medium red onion, cut julienne style or chopped
  • 3-4 cloves garlic, slivered
  • lard, about 2 tablespoons (you can also use olive oil or fat of preference, however the lard adds a special flavour to this dish)
  • 3 leaves fresh sage, sliced
  • 1/2 teaspoon thyme
  • 1/4 teaspoon Spanish pimenton (or paprika)
  • 2 tablespoons dry white wine
  • coarse sea salt, to taste
  • freshly ground pepper to taste
  1. In a skillet, over low heat, melt the lard.
  2. Add the onion, garlic and livers.
  3. Cook, stirring occasionally, until the chicken livers are almost done and almost no blood is left.
  4. Add the thyme, sage, pimenton and sea salt (to taste).
  5. Cook about 1 minute.
  6. Then add the wine and cook until the livers are completely done.
  7. Serve immediately with your favourite side dish or over a bed of greens.
  8. Sprinkle with freshly ground pepper, if desired.
  9. Garnish with pumpkin seeds for some crunch.


Easy-Peasy Banana Pancakes, Paleo

I wasn’t going to create a post for this, but as it may help others make a simple, nutritious and delicious breakfast, here goes…

The basis for any banana pancake that I make is simply 1 ripe banana, mashed plus 2 beaten eggs. Some recipes call for 1 egg instead, and although I’ve tried it that way, it can tend to fall apart or become more of a scramble (which can also be nice by the way).


For more firmness and less of an egg flavour, I add whatever I have on hand, such as a nut flour, flaxmeal, and/or coconut flour. I never really measure, but use approximately a tablespoon of each. When adding all three, for example, the amount of coconut flour can be reduced to a couple of teaspoons.

Play around with it and make your own creations! It’s not only fun, but a very healthy way to enjoy breakfast for the adults and kiddies alike. No sweetener is required; in fact, I oftentimes, just sprinkle cinnamon over top and nothing else. The banana, if ripe enough, will provide all the sweetness you need (for most people). 😉

Easy-Peasy Banana Pancakes, Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 4
Makes 4 medium pancakes.
  • 2 eggs, beaten
  • 1 ripe banana, mashed
  • coconut oil or fat of preference to frying
  • Additions:
  • 1 heaping tablespoon nut flour (almond, chestnut, cashew, macadamia, etc)
  • 1 heaping tablespoon flaxmeal or ground flax seeds
  • 1 heaping tablespoon ground sunflower seeds (these can turn green if you use baking soda with them, so it makes a fun St. Patrick’s treat!)
  • 1/4 teaspoon baking soda (totally optional)
  • 2 teaspoons coconut flour (or more if using alone)
  • lemon/orange zest
  • additional fruit, such as berries, diced mango
  • Toppings:
  • Fruit, honey, maple syrup, cinnamon
  1. Preheat a skillet over medium heat.
  2. Thoroughly mash the banana in a bowl or dish.
  3. Beat the eggs and add to the banana.
  4. Mix well.
  5. Add the nut flour(s), flax and/or coconut flour and any additions you want to incorporate. Just make sure you still have a relatively liquid “dough”.
  6. Grease the bottom of the skillet with coconut oil, butter or fat of preference.
  7. Pour the pancake mixture in spoonfuls onto the pan (make the size you desire, of course).
  8. It takes about 1-1/2 minutes to cook per side.
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