Chicken liver with tomatoes
Description
The dish can be served as a standalone meal for lunch or dinner, or accompanied by non-sweet baked goods. Many recommend serving chicken liver in tomatoes with boiled spaghetti or vermicelli. Instead of fresh tomatoes, you can use tomato paste or canned peeled tomatoes.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Peel the onion, rinse it in water, and slice it into half-rings. Heat a frying pan on the stove, pour in the oil, and add the sliced onion. Fry for 2–3 minutes until lightly browned, but do not overcook!
- 3
Step 3
Meanwhile, rinse the chicken liver, remove the films, and place it on the browned onions. Fry for another 3–4 minutes, preferably covered, as the offal tends to "spit," splattering oil around.
- 4
Step 4
Meanwhile, wash the tomato and remove the green stem. Cut into large pieces. By this time, the liver will already be ready.
- 5
Step 5
Place the sliced tomatoes on the skillet. Do not add them earlier, as the liver needs to be fried properly, and tomato juice slows down the cooking process.
- 6
Step 6
Simmer the contents of the skillet for about 7-10 minutes, covered with a lid. Season with salt and pepper to taste. If desired, chop fresh herbs and add them about 1 minute before cooking is finished.
- 7
Step 7
Place the hot chicken liver with tomatoes on plates and serve with any side dish.