Chicken Liver with Tomatoes
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
2
Description
In this recipe by John Smith, a head chef of popular American restaurants, the liver itself is less important than its accompaniment. Specifically, a rich tomato sauce featuring fresh tomatoes, tomato paste (used here for a particularly concentrated tomato flavor, especially since the tomatoes are not in season), savory herbs, and cilantro. All of this should spend just enough time together in a large skillet for the liver to absorb the aromas and release its juices into the sauce, but not long enough to overcook. The sauce is spicy, tangy, and so delicious that once you're done with the liver, you'll want to use a piece of bread to soak up every last drop from the plate.
Ingredients
- Chicken Liver - 7.1 oz
- Onion - 1 head
- Garlic - 2 cloves
- Passata Tomato Sauce - 0.7 oz
- Tomatoes - 7.1 oz
- Mild Chili Spice - ½ pieces
- Cilantro - 1.1 oz
- Savory - to taste
- Vegetable Oil - 1 fl oz
- Beans - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Remove the membranes and slime from the liver. Place it in a bowl of cold water for 15 minutes.
Step 3
Finely chop the onion, garlic, and chili pepper.
Step 4
Dice the tomato into medium-sized cubes.
Step 5
Chop the cilantro coarsely. Set aside a little for serving.
Step 6
Heat vegetable oil in a skillet and sauté the onion until golden brown. Add the garlic at the very end.
Step 7
Pat the liver dry with paper towels and add it to the skillet with the onions and garlic.
Step 8
After a minute, add the tomato paste, tomatoes, chili pepper, savory, and cilantro to the liver.
Step 9
Season with salt and fry for another 3 minutes.
Step 10
Transfer the cooked liver to a plate, garnish with cilantro, and serve with bread, which can be used for dipping in the sauce.
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