Chicken liver with buckwheat

Rinse the chicken liver under running water and place it on a paper towel to remove excess moisture.

Slice the onion into half-rings and cut the liver into large pieces.

Sauté the onion in 1 tsp of ghee (or avocado, coconut, or refined sunflower oil) for 1–2 minutes.

Add the liver and cook, stirring occasionally, for about 10 minutes.

Add garlic, salt, and pepper, and serve with a side of buckwheat and a vegetable salad.