Liver with potatoes
I really love the sauce here. It’s thick and delicious and perfect with fresh bread. The liver tastes great and the potatoes are soft and tender. Makes a perfect lunch or dinner recipe. Add rice and you’ve got a wonderful meal! Don’t be afraid to be generous with the onion, you won’t regret it.
500 grams chicken livers
3 cloves of garlic
2 – 3 cups water
1 Tbsp sweet paprika
1 tsp rotisserie chicken spice
Pinch of crushed chili flakes
Ground black pepper
1. Cut the onion in half and then cut into thin slices. Add 3-4 Tbsp of oil to a pan and fry the onion, stirring occasionally until golden. Chop the garlic and add to the pan. Such a great aroma, right?!
2. Add the spices and mix. Add the water and cook for around 2 minutes. Dice the potatoes and add to the sauce. Cook for around 20 minutes or until the potatoes are fork tender.
3. In the meantime, halve the livers and add to the sauce. Add more water if necessary.
*4. Cook for around 10 minutes, stirring occasionally.
Good to know…
For kashrut purposes, it is recommended to first broil the liver.