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Juicy Chicken Livers with Leeks

Nadia Galinova
Translated by
Nadia Galinova
Juicy Chicken Livers with Leeks
Image: Daniela Ruseva
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Preparation
10 min.
Cooking
20 min.
Тotal
30 min.
Servings
2
"Colorful, aromatic and divinely delicious - we can`t wait for you to try it and give your rating"

Ingredients

  • chicken livers - 1.1 lb (500 g)
  • peppers - 1 pc. red
  • peppers - 1 pc. green
  • carrots - 1 pc.
  • leeks - 1 pc.
  • canned tomatoes - 1/2 cup
  • garlic - 3 - 4 cloves
  • black pepper - 2 pinches
  • savory herb - 2 pinches
  • paprika - 2 pinches
  • salt
  • oil
measures

How to make

Cut the chicken livers in half, wash and let them drain in a colander for a while. Heat 5-6 spoons of oil and fry the livers in the pan.

So that they do not splatter, it is better to immediately cover the pan with thick paper instead of a lid, leaving it slightly ajar. Turn the livers to fry on both sides briefly.

Add one red and one green pepper (diced), a handful of leek slices, chopped garlic cloves and mix.

Sprinkle with salt, black pepper, a little savory herb, paprika and add 1/2 cup of canned tomatoes.

Let it boil for a while, stir and voila, it's ready. A bit of green from a sprig of spring onions could add a bit more contrast to the color of the plate.

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