I thought for a long time what category of dishes to include this recipe. I decided on an appetizer or a warm salad, as this is my favorite option. But it can also be a full-fledged second course in combination with rice. A little exotic, but delicious and beautiful.
We will need 5 halves of chicken liver, and a corresponding amount of not very thinly sliced zucchini circles and a pineapple ring cut into 5 slices. From the second pineapple ring, squeeze the juice, we need 5 tbsp. l., and 1st. l. lime juice.
Pour fresh pineapple and lime juice over the chicken liver.
In a non-stick frying pan, heat 1 tbsp. Rast. butter and fry the zucchini slices, seasoned with salt and pepper, on a lower-than-average heat, on both sides until Golden. Remove from the pan.
In the same pan, fry the pineapple pieces. Remove from the pan. While the pineapple pieces were being fried, remove the chicken liver from the marinade, season with salt and pepper to taste.
Put the chicken liver in the pan. Fry on one side. In the remaining marinade, add salt to taste, a pinch of ground black pepper and anise powder, curry, flour. stir and add to the liver. If the sauce is very thick, add a little water. Put out a couple of minutes.
Prepare the snackr. Put pineapple slices on the fried zucchini slices.
Then chicken liver. You can decorate the sauce as desired. Serve immediately. But you can also serve it as a second course. Place the rice in the middle of the plate and pour the sauce over it.