Description
Quick to prepare, hearty hot dish for lovers of offal from poultry.
Ingredients
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Chicken liver
600 g
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Beans
400 g
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Carrots
1 piece
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Onion
1 piece
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Tomato paste
2 Tbsp
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Marjoram
0.5 tsp
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Sugar
1 tsp
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Vegetable oil
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Greens
-
The mixture of peppers
Cooking
Chicken liver clear from the films of tendons and blood clots. Rinse well, cut into small pieces. In skillet, heat vegetable oil. Liver sauté for 7-10 minutes on medium heat. Fried liver put in a separate container.
In the same pan pour some oil and fry the onion, roughly chopped, and grated carrot.
To the vegetables add liver, tomato paste, sugar, spices.
Add the canned beans along with the liquid (since the beans were salty, the dish is not salted). Mix well, bring to a boil over medium heat and simmer under the lid for another 5-7 minutes.
Serve hot as a separate dish or side dish. I boiled spaghetti.
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