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Braised Chicken Liver with Vegetables
Tender chicken liver braised with vegetables in a flavorful tomato sauce. A nutritious and balanced healthy dish, rich in protein, making it perfect for a filling lunch or a light dinner.
Ingredients
For 1 serving- Chicken liver250 g
- Zucchini150 g
- Carrot100 g
- onion70 g
- Томатная паста30 g
- Garlic5 g
- Coconut Oil5 g
- Water70 g
- Salt(optional)
- Black pepper corn(optional)
- Paprika(optional)
- Oregano(optional)
Instructions
- 1
Rinse the chicken liver, pat dry with paper towels, and remove any membranes or veins. Cut large pieces in half.
- 2
Slice the onion into half-rings, grate the carrot on a coarse grater or cut it into thin strips, and dice the zucchini into small cubes. Finely mince the garlic.
- 3
Grease a deep skillet with coconut oil and heat it over medium heat. Add the onion and carrot, and cook for 4–5 minutes, stirring occasionally.
- 4
Add the zucchini and braise for another 3–4 minutes until the vegetables soften slightly.
- 5
Add the chicken liver to the vegetables and sauté for 2–3 minutes until it changes color on the outside.
- 6
Mix the tomato paste with water, then add the garlic, paprika, oregano, and black pepper. Pour the sauce into the skillet and stir well.
- 7
Cover with a lid and simmer on low heat for 8–10 minutes until the liver is completely cooked through.
- 8
Finally, season with salt to taste, stir, and let it rest covered for 1–2 minutes.
Ingredients
For 1 servingIngredients
Chicken liver
250 g
Zucchini
150 g
Carrot
100 g
onion
70 g
Томатная паста
30 g
Garlic
5 g
Coconut Oil
5 g
Water
70 g
Salt
(optional)
Black pepper corn
(optional)
Paprika
(optional)
Oregano
(optional)
Step-by-step instructions
For 1 serving- 1
Rinse the chicken liver, pat dry with paper towels, and remove any membranes or veins. Cut large pieces in half.
- 2
Slice the onion into half-rings, grate the carrot on a coarse grater or cut it into thin strips, and dice the zucchini into small cubes. Finely mince the garlic.
- 3
Grease a deep skillet with coconut oil and heat it over medium heat. Add the onion and carrot, and cook for 4–5 minutes, stirring occasionally.
- 4
Add the zucchini and braise for another 3–4 minutes until the vegetables soften slightly.
- 5
Add the chicken liver to the vegetables and sauté for 2–3 minutes until it changes color on the outside.
- 6
Mix the tomato paste with water, then add the garlic, paprika, oregano, and black pepper. Pour the sauce into the skillet and stir well.
- 7
Cover with a lid and simmer on low heat for 8–10 minutes until the liver is completely cooked through.
Finally, season with salt to taste, stir, and let it rest covered for 1–2 minutes.
Nutrition per serving
Macronutrients
40% of calories
Helps build and repair muscle tissue.
25% of calories
Provides energy for your body and brain.
35% of calories
Supports hormone production and brain function.
Ingredient nutrition breakdown
| Ingredient | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Chicken liver | 298 | 42g | 2g | 12g |
| Zucchini | 26 | 2g | 5g | 0g |
| Carrot | 41 | 1g | 10g | 0g |
| onion | 28 | 1g | 7g | 0g |
| Томатная паста | 24 | 1g | 5g | 0g |
| Garlic | 7 | 0g | 2g | 0g |
| Coconut Oil | 45 | 0g | 0g | 5g |
| Water | 0 | 0g | 0g | 0g |
| Salt | — | — | — | — |
| Black pepper corn | — | — | — | — |
| Paprika | — | — | — | — |
| Oregano | — | — | — | — |
Nutrition and calorie figures are approximate. They are calculated from reference data for each ingredient and may differ depending on the specific products and brands you use, their fat content and ripeness, how you measure them, and the actual portion size.
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