Chicken liver in carrot "coat
A delicious, bright and healthy dish of chicken liver and carrots that will surprise anyone! Chicken liver and carrots go perfectly together, and the cooking technique, although it takes longer than usual liver pancakes or patties, gives an unparalleled result. Juicy sweet carrot "coat" with pieces of roasted chicken liver with aromatic herbs, onion and garlic. You should try it! Ingredients (for 8 servings)
Chicken liver - 400 gr
Carrots - 500 gr (3 pcs.)
Onions - 200 gr (1 large onion)
Garlic - 5 cloves
Eggs - 2 pcs.
Flour - 5 tablespoons
Dried cumin - 1 tsp.
Hummelsuneli - 1 tsp.
Salt - 0,75 tsp. (to taste)
Ground black pepper - to taste
Sunflower oil (for frying) - 75 ml (5 tbsp. spoons
Prepare the necessary ingredients.
Rinse chicken liver, dry it with a paper towel. Cut each liver in half.
To bread the liver combine in a bowl flour (2 tablespoons), salt (0.5 tsp.), ground black pepper (0.25 tsp.), cumin (0.5 tsp.), hopli-uneli (0.5 tsp.). You can also use your other favorite seasonings.
Stir in the flour mixture.
In batches, roll the chicken liver pieces in the flour mixture.
Heat 1 tablespoon of sunflower oil in a frying pan and place the breaded chicken liver pieces.
Fry the chicken livers on just above medium-high heat until tender, about 10 minutes. While frying, periodically flip the liver from one side to the other for even cooking.
Transfer the fried chicken liver to a bowl and leave to cool.
Peel, wash and cut the onions into small cubes.
Peel garlic cloves, finely chop with a knife.
Heat 1 tablespoon of sunflower oil in a frying pan and fry onion for 3 minutes over high heat. Then add garlic and stir-fry vegetables for 30 seconds more.
Remove the pan from the stove.
Peel, rinse and grate carrots. Place in a bowl.
Add eggs, flour (3 tablespoons), half of fried onion and garlic, salt (0.25 teaspoon), ground black pepper (2 pinches), cumin (0.5 teaspoon) and chopped suneli (0.5 teaspoon).
Stir the carrot mixture.
Cut the cooled liver into small cubes.
Transfer sliced liver to a separate bowl, add remaining fried onion and garlic, add salt, if necessary (if salt in breading was not enough).
Stir in the liver stuffing.
Heat 2 tablespoons of sunflower oil in a frying pan. Using a tablespoon, place the carrot mixture (1 tbsp) in the pan in the form of flat pancakes.
Place about 1 tbsp of liver filling on the carrot base.
Cover the liver on top with the carrot mixture (1 tbsp. each).
Fry the carrots and chicken livers on both sides over medium heat until nicely browned, about 4 minutes on each side.
Prepare the remaining carrot mixture with the chicken liver filling in the same manner.
Chicken liver in a carrot "coat" ready! (I had 8 pieces).
Serve this dish hot to the table. For a side dish you can offer rice, fresh vegetables, mashed potatoes.
Bon appetit