Chicken Liver Baked with Tomato and Cheese

by Editorial Staff

Chicken liver, baked with tomatoes and cheese, perfectly diversifies the daily diet. Chicken liver, quite tender in taste, harmonizes well with juicy tomatoes and cheese. Garlic will add a pleasant aroma to the dish.

Cook: 40 minutes

Servings: 3


  • Chicken liver – 400 g
  • Tomato (large) – 250 g (1 pc.)
  • Hard cheese – 100 g
  • Bulb onions – 1 pc.
  • Garlic – 3 cloves
  • Fresh dill – 10 g (4-5 branches)
  • Salt to taste
  • Ground black pepper – to taste
  • Vegetable oil (for frying) – 2 tbsp
  • Fresh parsley (for serving) – 1-2 branches


  1. Peel the onions, rinse and dry. Cut the onion into quarters or medium cubes.
  2. Heat vegetable oil in a frying pan put onion, sauté for a few minutes. The onion should become transparent, not brown.
  3. Rinse the chicken liver, dry, remove the streaks, and cut into arbitrary pieces. Put the chicken liver in a pan with the onion. Cook, stirring occasionally, for 5-7 minutes.
  4. Meanwhile, rinse the tomato, remove the stalk, and cut into medium cubes. Peel the garlic and chop finely. Rinse the dill and chop finely.
  5. Grate hard cheese on a medium grater. After the indicated time, season the liver with salt and pepper to your liking. Turn on the oven to heat up to 200 degrees.
  6. Transfer the liver and onions to an ovenproof dish. Put dill and garlic on top of the liver. Place the chopped tomato on top.
  7. Put the grated cheese on top in an even layer. Send the form to the preheated oven. Bake for 15-20 minutes.
  8. Chicken liver baked with tomato and cheese is ready. Serve the dish immediately after cooking, then the cheese will stretch. The dish is good both on its own and in combination with porridge or mashed potatoes.

Enjoy your meal!

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