Chicken Liver with Garlic and Thyme
500g chicken liver, sliced thinly
3 tablespoons extra-virgin olive oil
1 lemon, juiced
4 cloves garlic, minced
sea salt to taste
fresh thyme for garnish
Prepare the livers by washing and drying them thoroughly. You want them to be as dry as possible before cooking them to make sure they get nice and crispy.
When you are ready, heat a pan on medium-high and dry-fry the livers for 3-4 minutes before flipping. Cook another 2-3 minutes on the other side, until no longer pink inside.
Remove from the pan and coat with olive oil, raw garlic, sea salt and thyme.