This month’s nutrition for fertility recipe is a warming and nutritious chicken liver dish. This is a great winter dish to cook at home when things have been hectic and we need a reminder to slow down and savor whats in front of us. Winter is a time when many great nutrient-rich and fertility-friendly foods are in prime season.
Livers are one of the most prized and nutrient dense superfoods available, they are a high quality protein and are nature’s most concentrated form of vitamin A, which is especially important for reproductive health. Livers are also a great source of highly absorbable iron, which helps prevent miscarriage, and vitamin B12, which is required for proper formation of red blood cells and DNA. Liver also contains vitamins D, zinc, and folate.
Pomegranate seeds are natural fertility enhancers. Pomegranates are rich in antioxidants and boost fertility by increasing blood flow to the uterus, promoting uterine lining, and even improving sperm quality in men.
Passion Fruit is also rich in antioxidants, fiber, vitamin A and minerals which help to enhance fertility. Passion fruit strengthens the immune system with its high amounts of vitamin C, and promotes healthy digestion since it is rich in fiber.
Squash is a great source of beta-carotene, folate, vitamin C and potassium. They even are especially high in omega-3 and essential fatty acids and are loaded with fiber to help improve fertility.
Yields: 4 servings
List of Ingredients
- 1 pound dumpling squash
- Sea salt and freshly ground black pepper
- 5 tablespoons unsalted butter
- 2 tablespoons honey
- 2 ounces passion fruit juice–about 2 passion fruits
- ½ teaspoon chopped thyme leaves
- 1 pound organic chicken livers
- 12 sage leaves
- 6 shallots, thinly sliced–about 6 ounces
- ½ teaspoon minced garlic
- 1 teaspoon minced cherry or jalapeño pepper
- 2 tablespoons pomegranate seeds
Steps
- Cut the squash in half, scoop out the seeds, cut the squash into 1-inch wedges and season with salt and pepper.
- Heat 1½ tablespoons butter in a large sauté pan over medium heat. When the butter starts to foam, add the squash, cover, reduce the heat to low and cook until golden brown, about 20 minutes.
- Flip the squash over, do not cover, and cook until the squash are tender and the second side is golden brown, another 10 minutes or so.
- Just before removing from the pan, add half the honey, passion fruit juice, thyme and toss. Transfer to a plate.
- Meanwhile, clean the livers of sinew, fat and any green stuff (see note below). Pat dry with paper towels. Season with salt and pepper.
- Melt 2 tablespoons butter in a large sauté pan over medium heat. When the butter starts to foam, add the sage leaves and cook until crisp. Drain the sage leaves on a paper towel.
- Add the livers and cook on one side until brown, about 3 minutes. Flip and cook on the second, another 3 minutes. Transfer to a plate.
- Add the remaining butter to the pan with the shallots, season with salt and pepper. Cover and cook until tender, about 5 minutes. Remove the lid, add the garlic and pepper and cook until the shallots start to caramelize, about 3 minutes. Turn off the heat. Add the the remaining honey, passion fruit juice and thyme. Swirl around.
- Return the livers to the pan to heat through.
- Put a couple of wedges of squash on a warm plate. Arrange the livers around the squash and then spoon the shallot mixture over the livers. Garnish with sage leaves and pomegranate seeds.
Note: Very rarely you may find a chicken liver with a green patch or even a green oblong organ attached. This is the gall bladder. Just cut it away, without rupturing it – the liver will be fine. If the gall bladder is ruptured it releases bile, which taints nearby flesh green.
Recipe adapted from The Garum Factory
