Chicken Liver Stewed with Pumpkin in Cream
by Editorial Staff
An almost classic combination of chicken liver and onion complements the bright and delicate ensemble of sweet pumpkin and cream. It doesn’t take long to cook chicken liver stewed with pumpkin and cream, which will allow you to repeat the recipe quite often during the fall season. By the way, the sweeter the pumpkin, the tastier the creamy sauce will be.
Cook: 25 mins
Servings: 4
Ingredients
- Chicken liver – 500-700 g
- Pumpkin – 300 g
- Cream (33% fat) – 100 ml
- Onions – 100 g
- Garlic – 2 cloves
- Vegetable oil – 2 tbsp
- Salt to taste
- Ground black pepper – to taste
- Ground nutmeg (optional) – to taste
- Fresh greens (for serving) – to taste
Directions
- Peel the onion and cut into thin half-rings. Peel and chop the garlic. Peel the pumpkin. Cut the pumpkin pulp into medium-sized cubes. Wash the chicken liver, remove partitions and films. Cut the poultry liver into pieces of approximately the same size.
- Fry the liver in a frying pan with vegetable oil for about 5 minutes, until lightly browned. Then transfer the liver to a plate.
- Without letting the pan cool, put the onion there and sauté, stirring occasionally, for 2-3 minutes, until soft.
- Add pumpkin cubes to the onion, continue frying for a couple of minutes.
- Pour in 100 ml water, season with salt and pepper. Simmer for about 5 minutes (you can use the lid).
- Put the liver with the vegetables, mix again.
- Pour in the cream, add garlic, bring to a boil. Try and add salt if necessary. I advise you to additionally season with a small portion of nutmeg.
- Protome the liver with pumpkin for the last 5 minutes, no more, so that the liver does not become stiff.
Chicken liver stewed with pumpkin and cream is ready. Serve with fresh herbs and a side dish such as rice.
Enjoy your meal!
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