Getting kids to eat nutrient-dense foods on a 6-Food Elimination Diet (6FED) can be tricky, but this easy Chicken Liver and Potato Skillet is a game-changer. Liver is essentially nature’s multivitamin—it’s packed with easily absorbable iron, vitamin A, and B vitamins that growing bodies need.
The best part? It is incredibly simple to throw together on a busy weeknight. By skipping the traditional wheat-flour dredge and butter, we keep it 100% 6FED-safe. The naturally creamy potatoes and sweet caramelized onions make the dish so comforting and kid-friendly that you won’t even miss the major allergens. It’s a quick, nourishing, one-pan meal you can feel great about serving.
Ingredients
- 32 oz (2 packs) chicken livers: Trimmed of connective tissue and patted very dry
- 1.5 lb (1 pack) baby potatoes: Cut into bite-sized cubes (no need to peel)
- 2 large onions: Thinly sliced into half-moons
- 3–4 tablespoons 6FED-safe oil: Olive oil, avocado oil, or chicken fat (schmaltz)
- Salt and black pepper: To taste
- Optional garnish: Freshly chopped dill or parsley
Instructions
- Fry the Potatoes:
- Heat 1 tablespoon of oil in a large, wide skillet over medium heat.
- Add the cubed potatoes in a single layer. Let them crisp undisturbed for 3–4 minutes, then toss.
- Cook for 12–15 minutes total until golden brown and fork-tender.
- Season with salt, remove from the pan, and set aside on a plate.
- Caramelize the Onions:
- In the same skillet, add another splash of oil.
- Add the onions and cook over medium-low heat for 10–15 minutes, stirring occasionally.
- Once they are sweet and deeply browned, remove them and set aside with the potatoes.
- Sear the Livers:
- Turn the heat up to medium-high and add the remaining oil.
- Add the dried chicken livers in a single layer (cook in two batches to avoid steaming them).
- Sear for 2–3 minutes per side until deeply browned outside but still slightly pink inside.
- Season generously with salt and pepper.
- Combine and Serve:
- Lower the heat to medium-low.
- Return the cooked potatoes and onions to the skillet with the livers.
- Gently toss everything together for 1–2 minutes to warm through and combine the flavors.
- Top with fresh dill or parsley right before serving.