How to Cook Chicken Liver with Apples: Step-by-Step Recipe for a Delicious Dish
Chicken liver with apples is an appetizing and easy-to-make dish that will impress with its tenderness and aroma. It is perfect for a family dinner and pairs well with various side dishes: mashed potatoes, fluffy rice, or vegetables.
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Required Ingredients
- Chicken liver — 800 g
- Apples — 2 pcs.
- Onion — 120 g
- Vegetable oil — 4 tbsp
- Wheat flour — 0.5 cup
- Ground cinnamon — a pinch (to taste)
- Nutmeg — a pinch (to taste)
- Salt — to taste
- Ground black pepper — to taste
- Lemon — 0.5 pcs.
Step-by-Step Cooking Process
First, choose high-quality chicken liver: it should be a bright burgundy color, with a smooth surface free of damage and have a pleasant aroma. Rinse it thoroughly, remove any membranes and bile ducts, and cut it into large pieces.
Peel the onion and slice it into thin half-rings. Wash the apples, dry them, remove the core, and slice them. To prevent browning, sprinkle them with lemon juice.
In a bowl, place the flour and coat the pieces of liver in it. In a well-heated skillet with oil, add the liver and fry on high heat for 4–6 minutes, stirring occasionally, until a delicious golden crust forms.
Remove the cooked liver from the skillet and cover it with foil or a plate to keep it warm. In the same skillet, quickly fry the apple slices for 1–2 minutes on each side, sprinkling them with cinnamon and nutmeg. It is important that the apples remain whole. Transfer them to a separate dish.
If necessary, add a bit more oil to the skillet. Fry the onion until golden, then add the liver on top, followed by the apples. Cover with a lid and simmer the dish on low heat for 5–7 minutes, stirring gently.
“Chicken liver with apples is a simple yet exquisite dish that allows you to quickly and satisfyingly feed the whole family. The liver turns out incredibly tender, juicy, and appetizing. Any side dish will complement it – from mashed potatoes to rice or vegetables.”
Alternatively, all the ingredients can be transferred to a heatproof dish and baked in an oven preheated to 180°C for 5–7 minutes. This method also helps preserve the delicate texture and aroma of the dish.