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Chicken liver with apples

Chicken Livers with Apples

Meltingly tender, fragrant liver that practically dissolves in your mouth! Liver and apples are a match made in heaven — I've proven it to myself many times — but this was my first time making chicken livers this way. I based the recipe on Berlin-style liver, swapping the beef liver for chicken. It came out incredibly tender and delicious. Any side works here — potatoes, pasta, or grains — and fresh vegetables round out the meal.

nasstin

Recipe author

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Composition / ingredients

Servings:

Chicken livers

800

Apples

Onion

120

Vegetable oil

Wheat flour

0.5

Ground cinnamon (pinch)

Nutmeg (pinch)

Table salt

Ground black pepper

Lemons

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 46 % 13 g

Fats 29 % 8 g

Carbohydrates 25 % 7 g

152 kcal

GI: 57 / 0 / 43

Cooking method

Cooking time: 25 min

Step 1:

How do you make chicken livers with apples? Here are the ingredients.
Step 2:

Trim the chicken livers of any bile ducts and membranes, then cut them into large pieces.
Step 3:

Slice the onion into thin half-moons.
Step 4:

Core the apples and cut them into slices.
Step 5:

To keep the apples from browning, give them a light sprinkle of lemon juice.
Step 6:

Dredge the livers in flour.
Step 7:

Fry them in a hot skillet with vegetable oil over fairly high heat, about 2–3 minutes per side.
Step 8:

Remove the livers and be sure to cover them so they stay warm.
Step 9:

Fry the apples in the same skillet, just 1–2 minutes per side, sprinkling them lightly with cinnamon and nutmeg.
Step 10:

Take the apples out of the pan — as you can see, they've held their shape.
Step 11:

In the same skillet, fry the onion until golden.
Step 12:

Layer the chicken livers over the onion.
Step 13:

Top with the apples. Cover and simmer for 5–7 minutes, until the livers are done, gently stirring now and then so all the flavors mingle. Instead of simmering, you can put the dish in the oven for the same amount of time — it's just as delicious.
Step 14:

Enjoy!

The right skillet matters — a poor choice can ruin even the best recipe.
Every oil is good only up to a certain temperature — the smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens.
If you use a pre-made spice blend, read the label. Many already contain salt, so account for that or you risk over-salting.