Stewed Chicken Liver with Cauliflower
by Editorial Staff
Chicken liver stewed with cauliflower, onions, and sour cream is a simple and healthy dish for a family lunch or dinner. Chicken liver and cauliflower are very tender, soft, and just melt in your mouth. Be sure to cook!
Servings: 3
Cook: 35 mins
Ingredients
- Chicken liver – 300 g
- Cauliflower – 200 g
- Bulb onions (large) – 100 g (0.5 pcs.)
- Sour cream – 2 tbsp
- Flour – 1 tbsp
- Salt to taste
- Ground black pepper – to taste
- Sunflower oil (for frying) – 40 ml
- Fresh parsley (for serving) – 1-2 branches
Directions
- Disassemble the cauliflower into inflorescences and rinse.
- Boil water (400 ml) in a saucepan, add cabbage, and cook for 4 minutes after boiling again. Then place the cabbage in a colander and drain the water.
- While the cauliflower is cooking, rinse the chicken liver, dry it, and cut it in half.
- Dip the pieces of liver in flour.
- Heat the sunflower oil in a skillet and fry the liver for 3 minutes.
- Peel the onion, rinse and cut into small cubes.
- Add the onion to the liver.
- Fry the liver and onion for 3 minutes, until the onion is transparent.
- Then add the boiled cauliflower to the skillet.
- Fry the chicken liver and cabbage for a couple of minutes over high heat.
- Add sour cream, salt, and black pepper.
- Stir everything and simmer covered over low heat for 5-7 minutes.
The stewed chicken liver with cauliflower is ready. Serve hot with a side dish or as an independent dish, garnish with chopped parsley if desired.
Bon Appetit!
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