- Proteins 5.9 g
- Fat 1.8 g
- Carbohydrates 4.2 g
A step-by-step recipe for making a dietary chicken liver with vegetables in a pan.
Servings Per Container: 2-3 Servings.
Step-by-step instruction
Chicken Liver with Vegetables is a tasty and healthy dish that can be prepared at home from both fresh and frozen liver. Of the vegetables in this step-by-step recipe with a photo, eggplant, bell peppers, onions and a couple of garlic cloves are used. You can add any spices you want. The dish is stewed in a non-stick frying pan (this will require much less oil) and with high sides. If desired, you can supplement the dish with young zucchini and various herbs. You can use boiled rice or potatoes as a side dish for the liver.
Step 1
Prepare your vegetables. Wash the peppers and eggplant, peel the onion and garlic. For an eggplant, cut off a dense base on both sides, remove the top with a tail from the pepper and clear the seeds from the middle. Cut the onion into thin strips, pass the garlic through a press, chop the pepper into medium-sized pieces, the eggplant into small cubes, the same size as the pepper (see the photo). Place a frying pan on the stove, pour in some vegetable oil. When it's hot, add the prepared vegetables, add a little salt and pepper to taste. Stir well and simmer over low heat until the eggplant is tender.
© SK - stock.adobe.com
Step 2
Rinse the chicken liver thoroughly under running water. If it is frozen, first defrost the offal naturally, drain all the liquid and only then rinse. Cut the liver into large pieces, after removing blood or fat clots, if any. Put the liver in a frying pan with vegetables, salt and pepper, stir and fry over low heat under a closed lid, stirring occasionally, until tender.
© SK - stock.adobe.com
Step 3
Delicious stewed chicken liver with vegetables cooked in a pan is ready. Serve hot, garnish with lettuce and fresh herbs. Sprinkle with spices on top. Enjoy your meal!
© SK - stock.adobe.com
