Why it works for iron
Chicken livers are milder than beef liver, cheap, and one of the richest sources of heme iron. Tomatoes and parsley make a quick sauce around them.
- Iron from
- Chicken liver
- Helped by
- Tomato, parsley, lemon juice
- In the way
- Nothing: no dairy, tea or coffee
Heme iron, from meat and fish, gets in on its own and helps the plant iron beside it in too.
Ingredients
- 100 g chicken livers
- 2 tomatoes, or a handful of cherry tomatoes
- 1 small onion
- A small bunch of parsley
- Lemon, 1 tsp butter, salt
Method
- 1
Trim the livers and pat them dry.
- 2
Soften the onion in the butter, add the livers and brown them 2–3 minutes a side.
- 3
Add the tomatoes for 2 minutes. Finish with parsley and a squeeze of lemon.
Drink water with it. Have coffee or tea 1 hour before or 2 hours after, as they hold plant iron back.
Pregnant or planning to be? Ask your doctor or midwife before eating liver or pâté. Both are very high in vitamin A.
