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Chicken liver with yogurt sauce

Chicken liver with yogurt sauce


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  • 500 gr chicken liver
  • 200 ml of yogurt salt
  • the water

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Chicken liver with yogurt sauce:

Wash the chicken liver well and put it in boiling water for 20-30 minutes.

When it is boiled, drain the water from it, add the yogurt and salt and let it cook for another 5-10 minutes.


Chicken Liver with Sauce

Wash, peel the liver and drain. Cut them into strips, put them in a bowl, pour enough milk over them and let them cool for at least 1 hour.

Meanwhile, fry the onion in oil only until it softens and set aside.

Mix flour, salt, ground pepper, sugar and paprika. Pass the drained pieces of liver through the flour mixture, insisting that there is no uncovered liver or pieces of liver stuck together. Fry them on all sides in hot butter, but not more than 3-4 minutes so that they do not harden.

Transfer them as you fry them in a larger bowl, pour the sauce over them, in a layer and put the hardened onion on top. Do not mix.

Cover the pot and put it in the hot oven, at the right heat, for about 10-15 minutes. Serve immediately next to the garnish and pickles or your favorite salad.

Mayonnaise sauce with mustard:

Mix all the listed ingredients by adding larger or smaller quantities than specified, according to taste. If you use commercial mayonnaise and it is salty, do not add salt unless necessary.

A dish in which you do not feel the pronounced taste of the liver, although it is the main ingredient, moreover, you almost do not perceive it, with an interesting combination of fried liver, mayonnaise sauce with mustard and onions.
The Ukrainian recipe.


Chicken liver in tomato sauce, simple, tasty liver recipe with delicate and tasty sauce. The recipe is economical, easy to cook, and I leave you 2 instructions to cook the liver well.

I like chicken livers with tomato sauce accompanied by polenta or puree, but I have seen that there are people who eat it with bread, rice or pasta.

I don't think you will regret it if you choose this recipe, because the livers accompanied by a sauce are delicious, and this tomato sauce is very good.

If you want to be inspired and prepare other recipes for chicken liver, we recommend the famous chicken liver with onions, chicken liver with leeks and mushrooms or broccoli gratin. Several ideas, but also these recipes can be found in a single post, and I leave you link here.

I said above that I leave you with 2 secrets to cook your liver well:

1. keep in the cold potato 2 hours before cooking and change the water at least 2 times. Milk is said to soothe the liver. You can try my method, described below in the recipe.

2. Do not add salt during cooking, as this strengthens and dries them.

The recipe for chicken liver with tomato sauce, flavored with wine, thyme, garlic, is very tasty.

There are people who don't like chicken livers. I also avoided them, but since I prepared them myself, I discovered that they can be very good if they are accompanied by sauce or vegetables that bring a soft and moist texture to the liver.

I used fresh tomatoes in this recipe, but you can also put canned tomato pulp.

I leave below the list of ingredients and how to prepare chicken liver in tomato sauce.

INGREDIENT:

550g chicken liver
1 large onion
1 small-medium carrot
500 g well ripened tomatoes (400 g tomato pulp)
50 ml dry white wine
1/2 teaspoon granulated garlic powder
1/2 teaspoon dried thyme
salt
pepper
frying oil
200 ml of milk
100 ml of cooking water
green parsley for serving

We wash and clean the pieces of liver from the skins, then we put them in very cold water for 60 minutes, changing the water twice, then we move them in milk and leave them in the fridge for about 60 minutes. Finely chop the onion and sauté it, then add the well drained chicken liver.

When the livers have browned, add the peeled and seeded tomatoes, cut into cubes, the carrot given through the small grater, the wine, the granulated garlic, the thyme and 100 ml of water.

Let it simmer until the sauce thickens. At the end, season with salt and pepper, then mix lightly.

Serve the liver with tomato sauce and polenta. We can sprinkle a little freshly chopped green parsley to be more aesthetic.


Recipe of the day: Chicken breast in yogurt sauce

Because it is Valentine's Day, a romantic dinner, delicious and prepared according to a quick recipe is more than indicated. Good appetite!

Ingredient:

1-2 pieces chicken breast, an onion, 4-5 tablespoons tomato paste, a yogurt, a teaspoon of flour, spices (basil, oregano, paprika, white pepper).

Method of preparation

Lightly fry the onion, and add the chicken breast that has been previously cut into strips, cover with a lid and let it simmer. In a bowl prepare the sauce as follows: put tomato paste, yogurt, add a cup of water (you can put water depending on how much sauce you want to come out), spices, and a tablespoon of flour (previously mixed with a little water until a paste is formed). Mix the sauce well and add it over the breast, put it on and let it boil. Add salt to taste.

It can be served with baked potatoes with rosemary and cauliflower with vinegar.


  • Salad dressing can be prepared with lemon juice instead of vinegar.
  • For extra flavor you can add fresh basil or parsley.
  • You can add cheese cubes, corn kernels, pitted olives.
  • In addition to lettuce, you can add arugula, leurd and spinach leaves.

Suitable gaskets

  • You can replace the croutons with a stick. Heat it in the pan before serving.
  • Lettuce with chicken and yogurt sauce, always good.
  • There is no shortage of this salad in your summer menu. It is full of taste and consistency.
  • You can consume it at any time of the day, at the office or at home, with a glass of cold water with lemon.

Diet

Regime indicated in chronic hepatitis without disorders of water metabolism, convalescence after epidemic hepatitis, cholecystitis and angiocolitis, except for acute outbreaks, gallstones.

Food allowed: Sweet and beaten milk, mint tea, lime, chamomile, St. John's wort, syrups, fruit and vegetable juices, chisel, dried black and white bread, boiled or mashed potatoes, baked potatoes, flour, rice, semolina, oatmeal, polenta, vegetables, raw fruit or compote, lean beef, veal, chicken, chicken, lean fish (shallots, pike, flax, trout, carp), boiled or steamed, lean ham, meat or fish puddings, flour, steamed egg white omelette, 1 / 4—1 / 2 egg in dishes, cottage cheese, yogurt, sweet curd, urda, salted telemea, butter and fresh oil, vegetable soups, dry dough, biscuits, fruit jelly , milk, cottage cheese, egg whites, normal tea, diet sauces, honey, jam, jam.

Prohibited food: Alcohol, coffee, cocoa, cold water, fresh bread, french fries, cabbage, oily fruit, sausages, canned meat, brain, liver, pork, sheep, goose, duck, game, fatty or smoked fish, fatty or fermented cheeses, eggs other than prepared, not more than 1/2 egg per day, omelette, lard, bacon, fried fats, lentils, bone or meat soups, fresh dough, buttered dough, ice cream, pepper , paprika, mustard, horseradish, onion, garlic.

Meals will be given in small and frequent quantities. Avoid cold drinks and food. Avoid drinks at the table. The patient will drink tea between meals.


Chicken liver liver

Chicken livers are boiled in salted water with onions and carrots.

Bring to a boil well, about 20-25 minutes,

Boiled livers are given to the robot

together with the butter at room temperature.

Chop the green onion, green garlic, parsley and dill.

The liver paste is transferred to a bowl,

over it to add the chopped greens,

season with salt and pepper

The resulting composition is divided into two cake trays, lined with baking paper. From place to place, you can put boiled eggs, whole, which are pressed to enter completely under the composition.

Put the trays in the preheated oven at 180 degrees for 1-1.5 hours, until the dough is well bound and the top is nicely browned.


500 g chicken liver,
500 ml of milk,
100 g flour,
100 g butter,
1 onion,
200 g mushrooms,
200 ml white wine,
1 link parsley,
salt pepper,

Wash the liver well in cold water, clean it of fat, cut it into suitable pieces and keep it in milk for 2 hours, in order to freeze it.

Remove, drain and flour. Fry a little in hot butter on each side. Remove on an absorbent paper towel.

In the remaining butter, fry finely chopped onions or grate them on a large grater. Add sliced ​​mushrooms. Cook for 2-3 minutes and add 1 glass of wine, then the meat juice or poured water gradually. Add salt and pepper.


Ingredients Chicken breast with walnut sauce

1 chicken breast
1 teaspoon peppercorns
2 was dafin
1/2 teaspoon salt

Walnut sauce

80 gr nut
5 parsley threads
2 green onion threads
1 slice of bread without crust
1 clove of garlic
2 tablespoons lemon juice
2 tablespoons walnut (or olive) oil
1 teaspoon turmenic
1 teaspoon sweet paprika
1 teaspoon chili powder
1/2 teaspoon salt


Chicken livers in tomato sauce with a rice garnish can be the best solution for a quick and tasty lunch.

INGREDIENT:

Saute finely chopped onion, carrot and celery in hot oil.

Add the rice and cook for about 1 minute.

Quench with 200 ml chicken soup and simmer until it evaporates.

Add the soup again and boil until it evaporates. We taste and see if the rice grain is cooked, taking care to be a little al-dente, not soft as pilaf. Add the soup / water until you get the rice cooked.

Separately heat the chicken livers in oil. When they are half fried, take them out and fry them in another clean oil, and when they are ready, add the crushed garlic cloves, tomato juice and a little dried oregano.