Pan-Fried Chicken Liver with Onions and Carrots

A simple, tasty and low-calorie dish! Many people are indifferent to such a product as chicken liver. But, in fact, it is a healthy, tasty and nutritious product from which you can prepare many interesting, healthy and low-calorie dishes.
cook time: 35 min
Caleb Huxley
Pan-Fried Chicken Liver with Onions and Carrots

Nutrition Facts (per serving)

148
Calories
10g
Fat
4g
Carbs
12g
Protein

Ingredients (2 portions)

Basic:

Salt to taste
Ground black pepper to taste
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 2 tbsp
Chicken liver 300 g

Recipe instructions

Step 1

Step 1
Defrost the chicken liver, if it is frozen, at room temperature; rinse the cooled liver, cut off the films and fat.

Step 2

Step 2
Cut the chicken liver into pieces.

Step 3

Step 3
Peel the onions, cut them into cubes, feathers or rings, as you like.

Step 4

Step 4
Wash the carrots, peel them and grate them or cut them into strips, half circles, if the carrots are not large.

Step 5

Step 5
Pour vegetable oil into a frying pan with a thick bottom. Heat it over high heat. Fry the onions and carrots in oil until the carrots are soft, remove the vegetables from the pan.

Step 6

Step 6
Place the cooked liver on the remaining oil in the pan (add more oil if necessary). If you want the liver to have a crispy golden brown crust, you can first roll it in flour, but this will significantly increase the calorie content of the dish. Fry the liver over high heat, stirring with a spatula until the liver turns white and brown, then reduce the heat.

Step 7

Step 7
Then return the vegetable frying to the frying pan with the liver. Mix the ingredients, add salt, pepper and fry them together under the lid for about 5-7 minutes so that the liver is well fried inside.

Step 8

Step 8
The liver is ready. We serve it to the table as an independent dish or with any side dish; it goes well with pasta, buckwheat and other cereals, and mashed potatoes. Bon appetit!

Additional rubrics

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