Chicken liver with tomatoes
2 servings
40 minutes
In the recipe by Badri Lemonjava, brand chef of the Georgian restaurants "Ojakhuri", the liver itself is not as important as its surroundings. Namely, a thick tomato dressing with the tomatoes themselves, tomato paste (it is here, like in borscht, for a particularly concentrated tomato flavor, especially since tomatoes are by no means summer now), savory and cilantro. All this should not stay long with the liver in one large frying pan, just long enough for the liver to absorb the aromas, give the dressing meat juices, but not overcook. Peppery, spicy, with a pleasant sourness, the gravy is so good that when you are done with the liver, you will want to collect every last drop from the plate with bread crumbs.
1
Prepare all the ingredients.
2
Clean the liver of films and mucus. Place in a bowl of cold water for 15 minutes.
- Chicken liver: 200 g
3
Finely chop the onion, garlic, and chili pepper.
- Onion: 1 head
- Garlic: 2 cloves
- Chili pepper: 0.5 piece
4
Cut the tomato into medium cubes.
- Tomatoes: 200 g
5
Chop the cilantro coarsely. Set aside a little for serving.
- Coriander: 30 g
6
Heat vegetable oil in a pan and fry the onion until golden brown. Add garlic at the very end.
- Vegetable oil: 40 ml
- Onion: 1 head
- Garlic: 2 cloves
7
Pat the liver dry with paper towels and add it to the pan with onions and garlic.
- Chicken liver: 200 g
8
After a minute, add tomato paste, tomatoes, chili pepper, savory, and cilantro to the liver.
- Tomato paste: 20 g
- Tomatoes: 200 g
- Chili pepper: 0.5 piece
- Savory: to taste
- Coriander: 30 g
9
Salt and fry for another 3 minutes.
- Savory: to taste
10
Place the cooked liver on a plate, garnish with cilantro, and serve with bread for dipping in the sauce.
- Coriander: 30 g
- Bread: to taste