Chicken Liver Recipe


The chicken liver recipe is a delicious and economical alternative to Albanian liver prepared from lamb liver. A protein source saute flavored with chopped onions, red bell peppers, and parsley leaves.

And rice pilaf with butter. All right.

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-500 grams of chicken livers
-half a tea glass of oil
-1 tablespoon of flour
-black pepper
-1 large onion
-3-4 stalks of parsley

45 Minutes

4 Servings

How to make

The white parts of the chicken livers are cut away and chopped.
Put the well-washed lungs in a pot and cook on low heat with the lid closed. (the water on the washed lungs is enough, it will release water on its own)
Oil is added when it drains.
Salt, black pepper, thyme, and cumin are added to the liver that starts to fry with oil.
Close to the stove, 1 tablespoon of flour is sprinkled over the lungs and mixed.
It is roasted for 2-3 minutes to pass the smell of flour and the stove is turned off.
Dried onions are sliced ​​and rubbed by hand.
It is added to the lungs.
It is taken to the service plate.
Garnish with chopped parsley, bon appetit.
Chicken livers recipe tricks
You do not need to add extra water while cooking the lungs. He will be watered anyway.
After your lungs release their water, they need to be drawn again. Before proceeding with other procedures, you should make sure that it is well-drained.
You can add tomato sauce or small tomatoes into your liver.
You can add any kind of seasoning you want.
The flour you add will smell the liver.

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