Ingredients
10 servings
- •4 medium carrots, peeled and chopped
- •2 apples - peeled, cored and chopped
- •0.25 cup water
- •6 eggs
- •3 pounds ground chicken
- •6 ounces chicken livers, chopped
- •3 tablespoons sunflower seed oil
- •4 cups baby spinach leaves
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place carrots, apples, and water into a pot. Bring to a boil, then cover, reduce the heat to low, and simmer until soft, 10 to 15 minutes.
- Meanwhile, crack eggs into a bowl and set aside. Place eggshells onto a baking sheet.
- Bake eggshells in the preheated oven until dry, 5 to 7 minutes.
- Remove eggshells from the oven and pulverize using a mortar and pestle or a coffee grinder.
- Combine ground chicken, chicken livers, reserved eggs, ground eggshells, and sunflower oil in a large skillet. Heat over medium heat, mixing occasionally, until chicken is browned and crumbly and livers are no longer pink, 5 to 7 minutes.
- Place spinach on top of meat mixture, then cover with a lid and steam until soft, about 5 minutes.
- Mash softened carrots and apples in a bowl with a potato masher and add to meat mixture. Mix until well combined.
Nutritional Facts
Per 10 servings
- Calories: 291
- Carbohydrate: 7g
- Fat: 12g
- Fiber: 2g
- Protein: 37g
- Sugar: 4g