Liver: One Word, Many Emotions (LOL)

Hey there mamas!

Let’s be honest: liver is the Marmite of the food world. People either love it or hate it—and I’m pretty sure the “hate it” camp is winning by a landslide. But here’s the twist: if your doctor says you need it (hello, anemia!), you can’t just ghost liver forever. Its nutritional value is undeniable.

So… what do you do when you must eat liver but the thought makes you cringe?

Confession time: I’m not a liver hater. But my kids? Oh, they’d rather eat homework. Still, as a full-time working mom of three, I don’t have the time—or the patience—to cook separate meals for every picky palate. So I had to get creative.

Enter: Moroccan-inspired liver magic. A recipe that makes liver less… liver-y. Packed with veggies, spices, and flavor, it’s a win for nutrition and taste. And yes, my kids actually ate it (not with fireworks of joy, but hey, progress!).

What You’ll Need:

• Liver, sliced into bite-sized pieces

• 1 big onion, sliced

• 2 cloves garlic, minced

• Fresh parsley or coriander, chopped

• 2 tomatoes, diced

• 1 hot green pepper (optional, for the brave)

• Olive oil

• 1 tbsp chicken stock

• 1 tbsp smoked paprika

• 1 tbsp turmeric

• ½ tbsp ginger

• Salt & pepper to taste

How to Cook It:

I use a Moroccan tagine because it feels fancy and makes everything taste better (or maybe that’s just in my head). But a regular pan works perfectly too.

1. In a big bowl, mix all the ingredients with your hands. (Gloves optional, but highly recommended unless you enjoy smelling like garlic for days.)

2. Transfer to your tagine or pan. Add a splash of water—just enough to prevent sticking. Remember, tomatoes will release their own juices.

3. Cover and let it simmer on low heat until the liver is cooked through and tender.

   
   

Serve with rice or mashed potatoes.

The Verdict:

Did my kids devour it like chocolate cake? Nope. But they ate it without dramatic gagging, which is a win in my book. As for me? I loved it!

If you try this recipe, let me know in the comments—especially if you have tricks to make liver a family favorite. (Because honestly, that would be Nobel Prize-worthy.)

Love, Katerina