Chicken Liver Casserole with Tomato and Apple
by Editorial Staff
The casserole for this recipe is made from chicken liver fried with tomatoes and an apple, and egg filling. The dish turns out to be very tender and quite satisfying – lovers of the chicken liver will definitely like it.
Cook: 20 minutes
Servings: 2
Ingredients
- Chicken liver – 150 g
- Tomato – 1 pc. (100 g)
- Apple – 3/4 pcs. (50 g)
- Eggs – 3 pcs.
- Vegetable oil – 1 tbsp + for greasing the mold
- Salt – 1/3 teaspoon
- Ground black pepper – 1 pinch
- Fresh greens (for serving) – 2 branches
- Water – 50 ml (1/4 cup)
Directions
- Prepare the required ingredients. Rinse the tomato and apple. Rinse the liver and pat dry on a paper towel. You will need hot water (boiling water) during the cooking process. Cut the liver into medium pieces.
- In a frying pan preheated with vegetable oil, fry the liver over high heat for 7-10 minutes, until golden brown.
- While the liver is browning, peel the skin off the tomato. To do this, make a cruciform incision on top. Place the tomato in a deep bowl, cover with boiling water, and let sit for a few minutes. Then drain the hot water from the bowl and cover the tomato with cold water for 1-2 minutes.
- Remove the tomato from the water and peel it off. Cut the tomato into small cubes, place in a skillet with the liver. Peel and core the apple. Grate the apple on a fine grater and add to the skillet with the liver. Simmer chicken liver with apple and tomato over medium heat for 7 minutes. Turn on the oven to heat up to 180 degrees.
- Pour water into a skillet and simmer over medium heat for 10 minutes, until the liquid evaporates. Grease a baking dish with vegetable oil and layout the liver. Break eggs into a bowl, season with salt, pepper and stir until smooth. Pour the resulting egg mixture over the liver and send to an oven preheated to 180 degrees for 15 minutes.
- Chicken liver casserole with tomato and apple, ready. Cut the casserole into portions and serve, garnish with fresh herbs if desired.
Enjoy your meal!
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