Braised Chicken Liver with Vegetables

Rinse the chicken liver, pat dry with paper towels, and remove any membranes or veins. Cut large pieces in half.

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.

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.

Add the zucchini and braise for another 3–4 minutes until the vegetables soften slightly.

Add the chicken liver to the vegetables and sauté for 2–3 minutes until it changes color on the outside.

Mix the tomato paste with water, then add the garlic, paprika, oregano, and black pepper. Pour the sauce into the skillet and stir well.

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.