Description
Long thought to what kind of dishes to get this recipe. Stopped for a snack or warm salad as it is my favorite option. But it can also be a full dish, combined with rice. A little exotic, but delicious and beautiful.
Ingredients
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Chicken liver
5 piece
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Zucchini
5 piece
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Pineapple
2 piece
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The juice of a freshly squeezed
6 Tbsp
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Spices
-
Corn flour
0.25 tsp
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Vegetable oil
1 Tbsp
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Lime
0.5 piece
Cooking
We will need 5 halves chicken liver, and a corresponding number, not very thinly sliced, the zucchini slices and sliced into rings 5 slices of pineapple. From the second ring of pineapple and squeeze the juice, we need 5 tablespoons, and 1st. L. lime juice.
Chicken liver, pour freshly squeezed pineapple juice and lime.
In a non-stick pan to warm up 1st. L. Rast. oil and fry zucchini slices, spiced with salt and pepper, on medium fire, on both sides until Golden brown. Remove from the pan.
In the same pan fry the pineapple slices. Remove from the pan. While this is cooking, chop the pineapple pieces, chicken livers out of the marinade, season with salt and pepper to taste.
Put in pan with chicken liver. Fry on one side. In the remaining marinade add salt to taste, a pinch of black pepper and anise powder, curry, flour. stir and add to the liver. If the sauce is too thick, add a little water. Put out a couple of minutes.
Prepare a snack. On roasted slices of zucchini lay slices of pineapple,
Then chicken liver. Garnish with sauce as desired. Serve immediately. But can be served as a main dish. Rice lay heaped in the middle of the plate and top with sauce.
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