Description
Fantasy on the theme of chicken giblets... Apparently, in anticipation of the upcoming holidays, it turned out very christmasy, and I'm not afraid to say, even elegant! Help yourself!
Ingredients
-
Chicken liver
200 g
-
Chicken stomachs
200 g
-
Carrots
2 piece
-
Onion
1 piece
-
Chili
1 piece
-
Mandarin
1 piece
-
Curry
1 tsp
-
Salt
-
Sugar
1 pinch
-
Melted butter
1 Tbsp
-
Yogurt
100 ml
-
Chickpeas
1 cup
-
Vinegar
2 Tbsp
-
Green onions
1 coup
Cooking
Ingredients. Vegetables wash, dry, brush. Giblets, wash and dry without fanaticism.
Carrots grate on a grater for Korean carrot, onion cut into small cubes, hot pepper, if desired, remove seeds and finely chop. Pour carrots and onions with vinegar. With Mandarin remove three strips of peel with a width of about 1 cm and finely cut her.
Mix the yogurt with the curry, add salt, sugar, stir, put the mixture in the dish with the liver and mix again. Add chopped tangerine peel.
Finely chopped chicken gizzards. Heat in a pan the butter, add the chopped gizzards and, stirring constantly, fry them on all sides. To cover and extinguish minutes 10.
Allow the fire to spread to the stomachs sliced vegetables, stirring to evaporate the vinegar, just sauté the vegetables and reduce the heat. Squeeze the juice from the Mandarin into the pan, avoiding contact with the bones, and add the pulp. Stir and simmer about 5 minutes.
To move the contents of the pan to the edge, add the heat and put the pan the liver along with the marinade. Fry the liver, mix well, cover and simmer for 5-10 minutes.
Chop the green onions. If desired, a shovel to divide the liver into smaller pieces. Add to the pan ready boiled chickpeas or any side dish of Your choice, mix well. Add chopped green onions, stir, cover and turn off heat.
Serve after 5 minutes with the salad or croutons to Your liking. Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.