The very healthy chicken liver goes well with onions and carrots. And if you add canned beans to them, you get a more interesting, nutritious, and flavorful dish. Such a liver can be served to the table as an independent dish or with a side dish.
Cook: 35 minutes
Servings: 4
Ingredients
Chicken liver – 250 g
Canned white beans – 300 g
Bulb onions – 1 pc.
Carrots – 1 pc.
Tomato sauce – 4 tbsp
Flour – 2-3 tbsp
Chicken seasoning – to taste
Salt – 2/3 teaspoon
Ground black pepper – 1/2 teaspoon
Vegetable oil (for frying) – 3-5 tbsp
Fresh dill (for serving) – 1-2 branches
Directions
Prepare the required foods. Peel and rinse carrots and onions. Free the beans from liquid. During the cooking process, you will need 100 ml of water.
Rinse the chicken liver well, remove the films, cut each piece into 2 parts.
Dip the chicken liver in flour.
Preheat a frying pan with 1-2 tablespoon. tablespoons of vegetable oil, fry the chicken liver over high heat for 1 minute on each side, until golden brown. Then reduce the heat, add water, cover the pan with a lid and simmer the liver for 10 minutes.
Cut the onions into small cubes.
Cut the carrots into strips.
Transfer the finished chicken liver to a plate.
Wash the pan after the liver, wipe. Heat 2-3 tablespoons of vegetable oil in a frying pan, put onions and carrots, and fry vegetables for 5 minutes.
Add beans to vegetables and mix.
Add the tomato sauce immediately and stir. Alternatively, you can use canned beans in tomato sauce.
Return the chicken liver to the pan, add the remaining water.
Season with salt, pepper, add chicken seasoning (or to taste), and stir. Cover the pan with a lid and simmer the liver for 5 minutes to combine the flavors of all ingredients.
Arrange the chicken liver with beans and vegetables on plates, sprinkle with chopped dill, and serve.
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