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By Sophie Van Tiggelen 8 Comments

AIP / Paleo Balsamic Chicken Livers with Grapes

AIP / Paleo Balsamic Chicken Livers with Grapes - A Squirrel in the KitchenAs you well know, the paleo autoimmune protocol is not just about removing inflammatory foods from your diet.  It is also essential to ADD a wide variety of quality, nutrient-dense foods to promote deep healing.  Organ meats, or offal, are the most concentrated source of just about every nutrient, including the vitamins and minerals that are frequently lacking in those with autoimmune disease. (Sara Ballantyne, “The paleo Approach”,194-196).  So get your offal on because it is one of the best way to make sure you are getting all the nutrients you need to heal and function properly!

Another perk is that organ meats are way less expensive than muscle meat.  I buy my chicken liver at our local Vitamin Cottage – Natural Grocers at $2.79 per pound.  What a steal!

While the recommendation of The Paleo Mom is to eat offal at least 4 times a week, it can be difficult for you to eat organ meat even once a month!  You are not alone in your struggle.  A reasonable goal to start with would be to eat offal once a week, and build up from there.  There are many recipes already to help you get started.  Rest assure that you will get used to the taste and texture of offal. 

In an effort to help you eat more organ meat, I developed a new tasty recipe using white grapes, chicken liver, and a delicious balsamic sauce!  Give it a try and leave me a comment to let me know how much you love it!

Balsamic Chicken Livers

with Grapes

Organ meat – Offal

High Nutrient Density

Kitchen tip: chicken livers don’t do well when reheated so it is best to eat this dish right away.

AIP / Paleo Balsamic Chicken Livers with Grapes - A Squirrel in the Kitchen

AIP / Paleo Balsamic Chicken Livers with Grapes
 
Print
Prep time
20 mins
Cook time
12 mins
Total time
32 mins
 
This recipe is 100% autoimmune protocol compliant.
Author: Sophie
Recipe type: Meat
Cuisine: Paleo Autoimmune Protocol
Serves: 4
Ingredients
  • 1 lb chicken livers
  • 2 cups white seedless grapes, halved
  • 2 TBSP extra virgin olive oil
  • 1/4 TSP fine sea salt, or more to taste

  • For the sauce:
  • 2 TBSP balsamic vinegar
  • 1/2 cup pure grape juice (not from concentrate)
  • 2 TBSP chopped fresh thyme
  • 1/2 TSP fine sea salt
Instructions
  1. Rinse the livers under cold running water and pat dry. With a small sharp kitchen knife, remove all the "white stuff" that might still be attached to the liver and cut the meat into big chunks.
  2. Warm up the olive oil in a large skillet over medium-high heat. Add the livers and 1/4 tsp salt or more to taste. Cook for 5 minutes, turning the meat over mid-way.
  3. Scoop the meat out of the skillet with a slotted spatula. Keep livers on the side.
  4. Turn the heat down to medium and add the balsamic vinegar, grape juice, thyme, and salt. Scrape the bottom of the skillet and mix with the liquid.
  5. After a minute, add the grapes to the skillet, cover and simmer for 6-7 minutes.
  6. Remove the skillet from the heat, add the livers back and mix well to coat them with the sauce. Cover and wait 5 minutes before serving.
  7. Serve right away with some baby arugula salad and mashed sweet potatoes.
  8. Bon appétit!
3.5.3208

AIP / Paleo Balsamic Chicken Livers with Grapes - A Squirrel in the Kitchen


This Balsamic Chicken Livers recipe has been shared on the following blog carnivals: Paleo AIP Recipe Roundtable –

Disclosure of Material Connection: Some of the links in the post above may be “affiliate links or Amazon affiliate links”. This means that if you click on the link and purchase the item, I will receive a small affiliate commission. As an Amazon associate, I earn from qualifying purchases. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Filed Under: AIP Meat recipes, Healing Foods Tagged With: autoimmune protocol, balsamic chicken livers, balsamic vinegar, chicken, grapes, healing, liver, meat, nutrients, offal, organ meat, paleo

About Sophie Van Tiggelen

Sophie Van Tiggelen is a passionate foodie, recipe developer, author, and photographer. Diagnosed with Hashimoto's thyroiditis in 2009, she used the Autoimmune Protocol (AIP) to reverse her condition, and today, Sophie lives a full and vibrant life free from the anxiety and flare-ups that often accompany autoimmune diseases. With her food and lifestyle blog, A Squirrel in the Kitchen, Sophie shares her AIP experience and empowers others to develop new habits to promote good health and wellness. Through years of experience, she has developed simple strategies to be successful on AIP, including numerous mouth-watering, allergen-free recipes that everyone (even those without autoimmune diseases) can enjoy. Sophie is on a mission to make the Autoimmune Protocol - and all that it encompasses - more accessible and sustainable for anyone looking for a more nutritious, more delicious, more health-conscious life.

Reader Interactions

Comments

  1. Jen says

    August 18, 2016 at 3:41 pm

    This sounds so terrific! Having first tried chicken liver last fall (the farm up the street sells them for only $2/pound, making me feel a little like a thief), I’m very much in like with them. 😉 Can’t wait to try this recipe—I’m printing it out right now! Thank you!

    Reply

Trackbacks

  1. Paleo AIP Recipe Roundtable #77 | Phoenix Helix says:
    June 10, 2015 at 4:01 pm

    […] Balsamic Chicken Livers with Grapes *Nutrient-density is essential to healing, and organ meats are the most nutritious of all. If you’ve been afraid to try them, this would be a great starter recipe. Chicken livers are mild to begin with, and the balsamic and grapes sweeten them even more. […]

    Reply
  2. The GREAT AIP-Friendly Liver Recipe Round-Up! – joannafrankham.com says:
    July 13, 2015 at 3:01 pm

    […] on her recipes (she hails from Belgium, which must be why!). I’ve had my eye on her Balsamic Chicken Livers with Grapes ever since I spotted her post. And then I found this scrummy looking number – Rosemary and […]

    Reply
  3. Recipe Round-Up – June ’15 | Autoimmune Paleo says:
    July 17, 2015 at 5:48 pm

    […] Balsamic Chicken Livers with Grapes […]

    Reply
  4. Link Love: Organ Meat Recipes | Phoenix Helix says:
    January 24, 2016 at 5:45 pm

    […] Chicken Liver Spread from Gutsy By Nature Chicken Liver Pate from My Big Fat Grain Free Life Balsamic Chicken Livers with Grapes from A Squirrel in the Kitchen Liver Pâté with Mushrooms and Bacon from Eat Heal Thrive Chicken […]

    Reply
  5. Top 10 Paleo Chicken Liver Recipes - Top 10 Paleo says:
    January 24, 2016 at 11:40 pm

    […] 4. Balsamic Chicken Livers with Grapes […]

    Reply
  6. Advice for Beginners on the Autoimmune Protocol (AIP) says:
    March 13, 2017 at 10:16 am

    […] salmon, extra virgin olive oil, bone broth, sauerkraut, turmeric, kale, ginger, pastured chicken livers, and […]

    Reply
  7. Balsamic Chicken Livers & Grapes - Root Causes & Cookies says:
    May 4, 2017 at 8:40 am

    […] inspiration to make this whole journey thing work. So tonight I blatantly copied the fantastic Balsamic Chicken Livers with Grapes (citing this as my source for the ingredient specifics below as well!) recipe from Sophie […]

    Reply

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Hi! I'm Sophie - welcome to the blog! I am using the Autoimmune Protocol (AIP) to live well with my autoimmune condition (Hashimoto's). Let me show you how I recovered my health and energy through diet and lifestyle adjustments!

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