Chicken liver in the oven

This liver will turn out delicious with any side dish. I love chicken liver dearly. Moreover, it does not matter in what way this dish will be prepared: liver cutlets or a warm salad. The other day I tried another interesting and very simple recipe for chicken liver from the category of "dish in 1 hour".

Maria

Recipe author

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Composition / ingredients

servings:

Chicken liver

500

Garlic

Onion (small onion)

Tomato paste

Vegetable oil

Hops-suneli

Paprika

0.5

Salt (pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 59 % 16 g

Fats 26 % 7 g

Carbohydrates 15 % 4 g

139 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
Prepare the necessary products. How to choose the right chicken liver? It is better to buy fresh chilled liver. In frozen form, it is difficult to consider it, because there is a risk of buying a stale product. A sign of repeated freezing is pinkish ice crystals on the surface. The high-quality by-product has a brown color with a burgundy shade. Yellowish, greenish spots, too dark color – a sign of corruption. The smell should be sweet, not sour.
Step 2:
Wash the liver thoroughly, remove the films and fat, dry with paper towels. Transfer to a container, add refined vegetable oil and spices (hops-suneli, paprika). Mix well. Basil, cilantro, parsley, dill or ready-made spices suitable for chicken liver are suitable for additional spices. In this case, be sure to read the composition on the package. If there is already salt there, consider this when you salt the liver, otherwise over-salt.
Step 3:
Take a small onion, peel it from the husk and cut it into thin half rings. So that when slicing onion juice does not irritate the mucous membrane of the eyes so much, rinse the onion and knife under running cold water. If the cutting board is greased with a piece of lemon, it will not absorb the unpleasant onion smell.
Step 4:
In a separate small container, pour 50 ml of boiled water at room temperature into the tomato paste and mix.
Step 5:
In a bowl with the liver, put the onion and garlic passed through the press. Mix well.
Step 6:
Lightly lubricate the heat-resistant mold with vegetable oil with a high smoking temperature. Transfer the liver with spices and onions into it.
Step 7:
Pour tomato paste on top of the liver and onion.
Step 8:
In order for the oven to have time to warm up to the desired temperature, turn it on in advance (10-20 minutes before cooking). Bake the liver at 180 degrees for about 40 minutes.

Pierce the meat with a knife: if the knife enters easily and the light juice flows, then it is ready, if the juice is pink or red, you need to continue cooking.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !