When I was little I could not eat the chicken liver. I thought I will eat them never in my life. The problem was not in the liver but the way they were preparing them in the elementary school. Nowadays I love to cook liver since it can always give you different results and tastes. Advice of my grandmother is “Never add salt while you are preparing the liver. Always add the salt one the liver is cooked.”
Sweet potatoes and carrots are excellent source of vitamin A, beta-carotene, vitamin C and manganese. The spinach is rich on vitamin K, folate, magnesium and livers are rich on iron. In other words this plate is really rich for vitamins and it will help a lot for your diet.
Cooking time: 20 minutes
– 500 gr chicken liver
– 400 gr spinach
– 1 onion
– 2 tbs olive oil
– 100 ml brandy
– 80 ml water
– 250 gr sweet potato
– 200 gr carrot
– red paprika
– salt & pepper
How to do it:
Step 1: Peel and chop the sweet potato and carrot. Boil them in the salty water until soft. Once ready mash them in a purée.
Step 2: Chop the onion and place them in pan with olive oil. Once the onion is golden add the liver chopped on smaller pieces roast for a while and small amount of water. Cook covered between 7-9 minutes. Add brandy and flambé the livers. This way you will get great sauce to the liver. At the end add salt and pepper for taste.
Step 3: Saute spinach in a medium pan and add salt and pepper.
Finish: Plate all the ingredients on a plate and add red pepper on top of the dish for better taste.