Healthy Chicken Liver & Veggie Stir-Fry

Bright, beautiful, appetizing, tasty and healthy! Chicken liver with vegetables is a great recipe for the young vegetable season. The benefits of the dish increase significantly, and the taste becomes more interesting. Even those who don’t really like liver will appreciate it fried with vegetables.
cook time: 1h 30 min
Zoe Kendrick
Healthy Chicken Liver & Veggie Stir-Fry

Nutrition Facts (per serving)

111
Calories
8g
Fat
4g
Carbs
8g
Protein

Ingredients (6 portions)

Basic:

Garlic 2 clove
Tomatoes 1 pc
Salt to taste
Ground black pepper to taste
Butter 2 tbsp
Parsley 10 g
Vegetable oil 2 tbsp
bell pepper 2 pc
Eggplant 1 pc
Chicken liver 400 g
Zucchini 1 pc

Recipe instructions

Step 1

Step 1
How to fry chicken liver with vegetables? Prepare your ingredients. Try to choose chilled liver, it will turn out juicier and softer. Any vegetables will suit your taste. The dish is especially good with seasonal vegetables. I took pepper, zucchini, eggplant and tomato.

Step 2

Step 2
The dish cooks quickly, it is better to prepare all the vegetables at once so that this does not delay the process. Wash the pepper, remove the seeds and cut into strips.

Step 3

Step 3
Wash the tomatoes, dry and cut into slices. You can first remove the skin from them. How to easily peel tomatoes? Wash them and make cross cuts on top with a sharp knife. Place in boiling water for 1-2 minutes. Remove, cool slightly and remove the skin.

Step 4

Step 4
Wash the zucchini and cut into rings. If you have a large fruit, then remove the thick skin and remove the seeds. Leave the young zucchini as is.

Step 5

Step 5
Also cut the eggplant into slices. How to remove bitterness from eggplants? Cut the eggplants into plates, circles or cubes, add salt, and leave for about 10 minutes until the juice is released. Drain the resulting liquid, rinse the eggplants and start cooking.

Step 6

Step 6
Peel the garlic and cut into petals.

Step 7

Step 7
Wash the greens well, dry and finely chop. I used parsley, but whatever you have on hand will do.

Step 8

Step 8
Wash the chicken liver, remove the films, dry and chop coarsely. Heat 1 tbsp in a frying pan. l. vegetable and 1 tbsp. l. butter. I specially took a mixture of oils. The liver will turn out tastier in butter, but it burns strongly. By adding vegetable to creamy, you will avoid this problem.

Step 9

Step 9
Place the liver in the pan. Fry it for about 7 minutes until golden brown over medium heat, then transfer to a plate.

Step 10

Step 10
Wipe the pan with a paper towel to remove any remaining oil. Place a tablespoon of butter and vegetable into it again, heat them over moderate heat, add the eggplants and fry them until golden brown on both sides. Transfer to a plate.

Step 11

Step 11
Next, place the zucchini in the pan and fry them until golden brown. Transfer to eggplants.

Step 12

Step 12
In the same pan, fry the bell pepper strips with the garlic, about 5 minutes.

Step 13

Step 13
Return all vegetables to the pan.

Step 14

Step 14
Add tomato slices. Salt, pepper, sprinkle with chopped herbs and mix gently.

Step 15

Step 15
Place the liver in the pan with the vegetables, stir again. Remove the pan from the heat, cover with a lid and let simmer for about 5 minutes. Due to the fact that the liver was not fried for long, it will remain soft and very juicy. Serve the dish. Bon appetit!

Additional rubrics

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