Chicken liver with prunes on a vegetable pillow

4 servings

40 minutes

Chicken liver with prunes on a vegetable bed is a dish that combines the tender texture of liver, the sweet-sour taste of prunes, and the rich aroma of quince. Its roots trace back to European cuisine, where the balance of flavors and the use of seasonal ingredients are valued. Marinating the liver in soy sauce and balsamic vinegar gives it softness and richness, while pairing it with sauerkraut adds zest. Onion, quince, and persimmon create a harmonious flavor ensemble, and baking under foil preserves the juiciness of each component. This dish is perfect for a cozy family dinner, offering enjoyment through its rich taste and unusual combination of ingredients.

Energy value per serving

• Calories: 577.1
• Proteins: 53.6g
• Fats: 20g
• Carbohydrates: 51.1g

Ingredients

• Chicken liver: 1000 g
• Onion: 300 g
• Sauerkraut: 300 g
• Prunes: 200 g
• Quince: 1 pc
• Persimmon: 1 pc
• Soy sauce: 4 tbsp
• Balsamic vinegar: 1 tbsp
• Vegetable oil: 15 ml

Cooking steps

1. Marinate the liver in 4 tablespoons of soy sauce and 1 tablespoon of balsamic vinegar. Pour it over the liver and let it sit for 30 minutes (longer is fine, not critical).

   Required ingredients:

   • Chicken liver: 1000 g
   • Soy sauce: 4 tablespoons
   • Balsamic vinegar: 1 tablespoon

2. Pour boiling water over the prunes. Slice the onion into half rings and sauté until semi-soft (to be soft but not golden). Peel the quince and cut it into thin slices.

   Required ingredients:

   • Prunes: 200 g
   • Onion: 300 g
   • Quince: 1 piece

3. Layer the cabbage evenly in the baking dish, then spread the sautéed onions evenly on top.

   Required ingredients:

   • Sauerkraut: 300 g
   • Onion: 300 g

4. Lay out the quince slices, leaving space so the onion is not completely covered.

   Required ingredients:

   • Quince: 1 piece

5. Place the liver, then fill all the free spaces and corners with prunes. Carefully pour the marinade into the mold and decorate with slices of persimmon.

   Required ingredients:

   • Chicken liver: 1000 g
   • Prunes: 200 g
   • Soy sauce: 4 tablespoons
   • Balsamic vinegar: 1 tablespoon
   • Persimmon: 1 piece

6. Seal the mold with foil and send it to the preheated oven. Set for 30 minutes at 180 degrees. After 30 minutes, take out the dish, lift a corner of the foil and check the liver. If it looks done, take out a piece and cut it: inside should be pink but no red juice should flow out. If it does flow out, return to the oven for another 10 minutes.

   Required ingredients:

   • Vegetable oil: 15 ml