Chicken Liver Casserole with Carrots and Eggs
by Editorial Staff
It is real and very simple to prepare a bright, original dish from simple products. Chicken liver casserole with carrots and eggs is proof of this. This casserole recipe will give you a fresh take on a product like chicken liver. Combined with carrots and eggs, the delicate taste of the liver will become even richer.
Cook: 25 minutes
Servings: 8
Ingredients
- Chicken liver – 500 g
- Eggs – 12 pcs.
- Carrots – 100 g (1 pcs.)
- Green onions – 50 g
- Fresh dill – 25 g
- Parsley – 50 g
- Vegetable oil – 2 tbsp + for greasing the mold
- Salt to taste
- Ground black pepper – to taste
Directions
- Wash carrots, fill with water, and cook for 15-20 minutes after boiling.
- Boil 5 eggs hard-boiled, 10 minutes after boiling. Then pour boiled eggs with cold water and let cool. We clean the liver from films, wash and cut into small pieces.
- Fry the liver in a frying pan in vegetable oil for 1-2 minutes, so that it evenly brightens. Drain off excess juice. Peel the cooled boiled eggs and chop coarsely. Wash dill, parsley, and green onions and chop finely. Peel, wash, and cut carrots into cubes.
- We turn on the oven, let it heat up to 180 degrees. In a convenient bowl, combine the liver, eggs, carrots, and herbs. Break the remaining raw eggs (7 pcs.) And send them to a bowl. Add salt and pepper. Beat eggs with a whisk.
- Mix the beaten eggs with the rest of the ingredients: liver, carrots, boiled eggs, and herbs. We mix.
- Grease the baking dish with vegetable oil. We spread the resulting mass into the form. Cooking a casserole of liver, carrots, and eggs in the oven at 180 degrees for 30 minutes.
- Let the casserole cool slightly, then remove from the mold and serve.
Enjoy your meal!
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