Sautéed Chicken Liver with Salad
Ingredients
- 1 kg chicken liver
- 1 onion
- 3 cloves garlic
- 2 green peppers
- 1 teaspoon salt
- 2 teaspoons oregano
- 2 teaspoons red pepper flakes
- 2 teaspoons black pepper
- 2 teaspoons red pepper powder
- 1 teaspoon cumin
- 1 small coffee cup vegetable oil
Salad
- 2 onions
- 1 tablespoon sumac
- 1 tablespoon red pepper flakes
- 2 tablespoons pomegranate molasses
- 1/2 bunch parsley
Preparation
First, chop the chicken liver without making it too small.
After chopping, wash the liver thoroughly with water until clean, drain it, and set aside to dry completely.
Meanwhile, add vegetable oil to a pan and heat it well, then add the chopped onion and sauté for a few minutes until it changes color and softens.
Then add the drained liver and stir quickly; at this stage, the liver will release some water.
Add salt and finely chopped garlic, then cover the pan.
Stir occasionally and wait for the liver's water to evaporate completely.
Once the water is fully evaporated, add the peppers and spices, stir, and cook for 3 to 5 more minutes.
For the salad, thinly slice 2 onions, add finely chopped parsley, red pepper flakes, sumac, and pomegranate molasses, and mix well; the salad is ready.
