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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked apple in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid apple, tap it and change its rating to Red.
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked shallot in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid shallot, tap it and change its rating to Red.
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
Pat the chicken livers dry with paper towels. Heat 2 tablespoons of the coconut oil in a large skillet over medium-high heat until shimmering. Add the livers in a single layer without crowding — work in two batches if needed — and sear for 2–3 minutes per side until deeply browned on the outside and just barely pink at the center when cut (internal temperature 165°F / 74°C on an instant-read thermometer). Transfer to a plate and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon coconut oil to the same skillet. Add the shallots and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
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