Food Recipes Hub

Chicken Liver Snack Recipe

I’ve been thinking for a long time about which category of dishes to include this recipe. I opted for 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.

Servings

Cook Time

20minutes

Servings

Cook Time

20minutes

Ingredients

5pieces Chicken liver
5pieces Zucchini(circles)
2pieces Pineapple(circles)
6tablespoons Fresh juice (5 tbsp pineapple juice and 1 tbsp lime juice)
Spices (salt, black pepper. curry, anise)
1/4teaspoons Corn flour
1tablespoon Vegetable oil
1/2pieces Lime

Instructions

We will need 5 halves of chicken liver and an appropriate amount of not very thinly sliced zucchini slices and a pineapple ring cut into 5 slices. Squeeze the juice from the second pineapple ring, we will need 5 tbsp. l., and 1 tbsp. l. lime juice.
Pour fresh pineapple and lime juice over the chicken liver.
In a non-stick frying pan, heat 1 tbsp. l. Rast. brush with butter and fry the zucchini slices, seasoned with salt and pepper, on a lower-medium heat on both sides until golden brown. Remove from the mold.
Fry the pineapple slices in the same pan. Remove from the mold. While the pineapple pieces were being fried, remove the chicken liver from the marinade, add salt and pepper to taste.
Put the chicken liver in a frying 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 it out for a couple of minutes.
Prepare a snack. Place the 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.

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