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Chicken Livers with Vegetables

Elena Stefanova JordanovaElena Stefanova Jordanova
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Chicken Livers with Vegetables
Image: Elena Stefanova Jordanova
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08/01/2018
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Preparation
15 min.
Cooking
50 min.
Тotal
65 min.
Servings
8
"A true feast with tender chicken livers and veggies - eat with gusto."

Ingredients

  • chicken livers - 5.5 oz (150 g)
  • potatoes - 4
  • peppers - 1 green + 1 red
  • onions - 1 head
  • carrots - 1
  • peas - 4/5 cup (200 g) canned
  • green beans - 4/5 cup (200 g) canned
  • okra - 2/5 cup (100 g) boiled
  • tomato paste - 4 - 5 tablespoons
  • oil
  • salt
  • flour
  • parsley
  • black pepper
measures

How to make

Cut the peppers and onions coarsely. Put them to saute until softened in a little oil. Add the chopped potatoes and carrot. Braise 2-3 min. and remove from the heat.

Transfer to a tray and add the green beans, peas, okra, tomato paste, black pepper and parsley. Pour in hot water halfway up the vegetables, salt to taste and stir.

Put the dish in a preheated 390°F (200 °C) oven and bake until the potatoes are ready.

Clean, wash and dry the chicken livers, season them with a pinch of salt. Roll them in flour and arrange them between the cooked veggies.

If the water has evaporated you can pour in a little more. Return the dish to the oven for about 15 min. Sprinkle with parsley and enjoy this spectacular dish!

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Comments

Anonymous
Anonymous
Im gonna,make this tomorrow. I have blurred vision do definitly need to eat liver!
27.02.2023 22:07
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