Chicken Liver Baked with Pumpkin and Cheese

One of the autumn options for chicken liver lovers. Pumpkin goes well with the liver, giving it a pleasant, slightly sweet taste. Sour cream gives the dish additional juiciness and tenderness, rosemary, thyme, and garlic – a pleasant aroma, and cheese – an appetizing crust.

Cook: 45 minutes

Servings: 2

Ingredients

Directions

Prepare all products according to the list. It is advisable to use the liver chilled, not frozen, so the dish will be juicier. We choose the most aromatic and fragrant pumpkin. I like sweet varieties, they behave perfectly in combination with meat and liver.
Peel the pumpkin and seeds, rinse and cut into medium-sized cubes.
Rinse the chicken liver, dry, and cut into large pieces.
Heat vegetable oil in a frying pan put the pumpkin, and fry until golden brown, 3-4 minutes. Then place the pumpkin on a plate.
In the same pan, fry the chicken liver for 1.5-2 minutes on each side.
Grate hard cheese on a fine grater.
Turn on the oven to heat up to 180 degrees. Lightly grease a baking dish (I have a diameter of 20 cm), but the fried pumpkin and chicken liver, stir.
Pour sour cream over the liver and pumpkin, sprinkle with thyme and rosemary, salt, and ground pepper.
Put a layer of grated cheese on top.
Peel the garlic, cut into thin slices, and place on the cheese.
Bake the liver and pumpkin for 25 minutes in an oven preheated to 180 degrees, until tender.
Chicken liver baked with pumpkin and cheese, serve hot, with a side dish, such as mashed potatoes, or simply with fresh vegetables.

Enjoy your meal!

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