Chicken Livers Served Differently

We heat a pan, add the oil, then the drained liver. It is essential to ensure that the liver is well infused with the flavors that will develop during cooking. We leave it on the heat until all the water they have released evaporates, and when they start to sizzle pleasantly, we add the finely chopped onion. We stir constantly, as we want to achieve a tender and golden onion. When it has softened, we add the diced bell pepper. After a few minutes, the pepper will change its texture and add a delicious sweetness to the dish.

As soon as the pepper has softened, we add the finely chopped tomatoes. We cover the pan with a lid and let it simmer on low heat for about 5 minutes, allowing the tomatoes to soften and release their juice. This step is crucial for creating a rich and flavorful sauce. After the tomatoes have softened, we add the chicken concentrate, white wine, and freshly ground pepper. We let the dish simmer for about 10 minutes, during which a delicious sauce will begin to form that will envelop the liver and vegetables.

Now, let’s turn our attention to the dough bowls. In a bowl, we put the flour, semolina, poppy seeds, and sesame, salt, and yeast. We mix all the dry ingredients and gradually add the oil, honey, and warm water. We knead the dough well until it becomes elastic and homogeneous. This step is essential for obtaining light and airy bowls. We let the dough rise in a warm place until it doubles in volume.

When the dough has risen, we divide it into two and roll each part into a thin sheet, like a noodle sheet. I chose to bake these bowls on the bottoms of smaller bowls turned upside down. With another bowl, we cut out the dough, being careful to obtain suitable shapes. We join the bowls with oil and dress them with the cut-out dough. We put them in the preheated oven for about 10 minutes, until the bowls have taken on a golden color, similar to hazelnuts.

I found that they come off the bowls more easily when warm, so, patiently, we place them on a platter. From the remaining dough, I made crispy chips, perfect to serve alongside the liver. This combination is so satisfying that you don’t need bread. The bowls and chips were appreciated by everyone at the table, and next time I decided that these bowls would go wonderfully with a fresh salad, adding an extra touch of flavor and color to the dish. It is a simple recipe, but full of taste, that will surely impress anyone who enjoys it!

 Ingredients: For chicken livers: -500 g chicken livers -2 medium onions -2 medium tomatoes -one not too big bell pepper -a teaspoon of chicken concentrate (or a cube) -150 ml white wine -100 ml oil -a pinch of pepper For dough bowls: (we will use a tablespoon as a measure) -5 tablespoons of white flour -2 tablespoons of semolina -1 tablespoon of sesame -2 tablespoons of poppy seeds -1 tablespoon of oil -1 tablespoon of warmed honey to flow easily -100 ml lukewarm water -1/2 teaspoon of dry yeast -a pinch of salt

 Tags:  onion chicken meat tomatoes soup pepper flour oil wine honey lactose-free recipes mac