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Chicken liver with chilli and garlic sauce


In a blender bowl, add garlic, salt, oil, yogurt and lemon juice. Mix until it becomes a homogeneous sauce.

Cut the livers in half if necessary. Chop the chilli, garlic and parsley.

Heat the oil in a pan and add the garlic and chilli. Leave for 1 minute, then add the liver, allspice, salt and pepper and fry for 3 minutes per side (or as desired). Add the parsley, a little sumac and a part of the garlic sauce obtained previously.

Serve with the remaining garlic sauce and bread.


Chicken liver with oregano, thyme and garlic


5.0 - 24 votes


this is the simplest and fastest recipe to prepare a tasty and dietary dinner. Chicken livers, well prepared, are tender and delicious. with a very low caloric content, due to the lack of carbohydrates and the very low percentage of fats (4.5%). and I'm ready to set the table :).
than to buy ready-made food (due to lack of time), it is better to prepare yourself, in less than 10 minutes, a healthy, fresh meal with quality ingredients.
"We are what we eat!" - nothing more true. so, if you want to look and feel good, be very picky with your diet. just as you want the best clothes or the best car, learn to want the best food. because you deserve it! life is short, it's not worth living anyway!

ingredient:
- a packet of fresh chicken liver
- 2-3 cloves of garlic
- salt pepper
-dried oregano
-dried thyme
- white wine (optional)
- dried hot peppers (optional)


wash the liver well in cold water. heat very little olive oil in a pan and fry the livers. add pepper powder, hot pepper, minced garlic, a little oregano and thyme.


leave the heat on for a minute, in which, stir constantly, so that the livers harden on all sides. then reduce the heat to a minimum, sprinkle with a pinch of salt and put the lid on. if you want with wine sauce, add 100 ml of dry white wine.


the liver, like any fat-free meat, can dry out and become phased. the secret to getting a perfect recipe is not to overcook and keep the lid on the pan all the time. thus, the meat juices will not evaporate and will rehydrate the meat, maintaining its fragility.
Finally, the liver should not look brown, this will appear on its own in about 5 minutes from free exposure to air. the livers harden until they no longer remove blood (about 7 minutes). both. and don't forget, it's a fragile organ, so don't raise the frying temperature (always medium to low).


remove the livers on a plate. you will notice how they will easily turn red in a maximum of 5 minutes.


since the recipe is dietary, the recommendation is to accompany it only with lettuce, with a light yogurt dressing with aromatic herbs and a little olive oil.


here you can see how they browned (without fire) after 5 minutes.
serve hot. obviously a classic garnish of mashed potatoes or rice would work, but then the combination would no longer be dietetic.
good appetite!


Ada's World

# The liver is washed and cleaned of skin
# leave it in sweet milk for a few minutes, during which time we clean and cut the onion (I cut it quite big, because we like onions in this dish.)
# put the onion in the pan and let it harden until it becomes glassy
# add the drained livers and stir them on all sides
# add the peeled garlic (whole cloves) and add a thousand cups of hot water
# when it's ready, season to taste
# is served with potatoes (preferably puree, but I voted for french fries: D) and polenta
. but I did not eat polenta, because I had Szekler bread, brought directly from Targu Secuiesc.

PS: this dish goes great with garlic sauce, but only on Saturday and only if you don't meet anyone on Sunday :)))))
And you have to try it with a soft and fluffy polenta.


Chicken liver with garlic

I don't really like livers. I like liver pate, but liver. hmmm. not really . except for this recipe my mother made. Going shopping one day, I saw liver in the supermarket and I suddenly had a craving, I bought it, thinking that if I somehow lose my appetite until I get home, I can make liver pate at any time, and I didn't give my money for nothing: ))

But my appetite did not pass. so I rummaged through the box with memories to the wearer, and cooked the livers hoping to get the dream taste.

Cravings in pregnancy & ndash when and why they occur

Leurda - Queen of Health! From the richness & icircn nutrients to.

I washed the livers well and put them in the pan with the oil and the garlic cloves cut into thin slices. I put a lid on it and let it simmer for a few good minutes (about 10). Separately, I mixed the mustard with the tomato sauce and vinegar until well blended. I added this "quotmix" over the liver and let it boil well until the sauce dropped quite a bit. I added salt, pepper and greens on top.

And only I ate with pleasure. Toni & amp Serban didn't want to taste it :). It's a good recipe for the fussy and for those who don't like the liver, but have the courage to try to taste it. The aroma of the sauce in which they are cooked cancels a little the predominant taste of the liver.

And because I didn't eat the whole portion, I mixed what was left with

100 gr butter and an excellent liver pate came out. Of which Toni & amp Serban also ate.


Chicken Liver with Mushrooms (Carbohydrate Free)

The liver is washed well, drained and put in a bowl
The lemons are squeezed and their juice is poured over the liver. Leave for 3 hours. In theory, lemon has a dual purpose:
- also removes toxins from the liver
- gives the liver a creamier texture

After the 3 hours have passed, the liver is removed from the lemon juice and rinsed very well.

The diced kaizer is placed in a preheated pan. Brown well on all sides until crispy and then remove. In the fat left in the pan, we will fry the livers.

When the livers are brown on all sides, they are removed from the pan. If you have more livers than would fit in a single layer in the pan, saute them one at a time to make sure they are done properly. When they are ready, set them aside.

In the same pan, place the mushrooms, onion and garlic. Sprinkle with coriander and cumin. Mix everything until the mushrooms and onions are soft (about 10-15 minutes).

Put a tablespoon of wine and mix well in the pan. Add the kaizer and liver back and stir slowly.

Serve in salad leaves, without another garnish.

The liver tastes a little sour from lemon and goes very well with the rest of the ingredients.


Such liver certainly you have not yet prepared - chicken liver breaded with sour cream and garlic!

We present you a recipe for super delicious breaded liver. From simple but perfectly combined ingredients you get soft, fine and juicy liver. Enjoy your loved ones with a delicious, good-looking and less common dish. What's more, they are only good to give to children.

ingredients

- 4-5 tablespoons sour cream (or mayonnaise)

Method of preparation

2. Mix the eggs with the garlic, cream, flour and salt. Stir with a whisk.

3. Wash and clean the livers. Cut them into medium-sized pieces.

4. Fry the livers a little and sprinkle with spices.

5. Pass each piece of meat through the bowl with the egg and flour mixture. Fry the livers in a pan with hot oil.


Chicken enchilada with Mexican sauce

The nutritional data provided in some recipes are estimated, and their role is only informative. Values ​​cannot be guaranteed and should not be used in the treatment of medical conditions.

The equipment and ingredient sections above may contain affiliate links to the products I use and recommend.

Have you tried the recipe? Tag @iuliana_bucate_aromate or hashtag #bucatearomate on Instagram so I can find you!

Good appetite!

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Appreciate:


Wash the livers and drain well.

Cut into strips and then put in a bowl and pour the milk, which should cover the liver.

Meanwhile, clean the onions, cut the fish and cook until you become translucent.

When the onion is ready, put it aside in a bowl.

Then prepare the sauce by mixing mayonnaise with sour cream, mustard, lightly (use powder), and salt (I don't add it when the mayonnaise is saltier).

After about an hour, take the livers out of the milk and let them drain.


Then prepare a flour mixture, a pinch of salt, ground black pepper, a pinch of sugar and a teaspoon of paprika.

Put a pan on a medium to high heat in which we put a piece of butter.


We give the livers through the flour mixture. It is advisable to give them in 2 or three rounds, as many can stick together and it is more difficult to separate them.

Then throw them in melted butter and heat well and stir continuously, so that the livers are fried on all sides. They are done in 4-5 minutes. They do not need to be kept longer because they harden.

When they are ready, pour the livers into a bowl, pour the mayonnaise sauce over them and press the hardened onion on top. Cover the pot and leave it like this for 10-15 minutes, after which it can be served.


Recipe: Chicken with chicken liver

Ingredients for Chicken Liver Check
& # 8211 1/2 kg chicken liver, parsley leaves, 6 eggs, salt, pepper, 2 tablespoons flour, a few cloves of garlic, 1/2 sachet baking powder, a little margarine, 1-2 boiled eggs

Preparation Chicken with chicken liver
Fry the livers a little. Beat the eggs well, mix with the greens, with the flour dissolved in a little milk. Add salt, pepper, baking powder. Grease the cake pan with margarine and line with flour. Pour a quarter of the cake composition, then place the pieces of chicken liver. Pour a little cake composition over the liver and place 2 & # 8211 3 halves of boiled egg. Sprinkle the garlic and pour the rest of the composition. Over the cake with the liver, add the pieces of margarine and put the tray in the oven. It bakes like any kind of cake.
Chicken liver cake is cut when cold.


Chicken skewers with garlic sauce

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