Main course
Chicken livers with onion
Twenty minutes from pan to table: livers over a high heat with a great deal of onion and a splash of vinegar at the end.
Recipe from Туѓино Јабано
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Fasting
- Not suitable
Ingredients 9 ingredients
Method
- Trim the livers of their white sinew and any green patches and dry them well with a cloth. Wet liver steams in the pan and stays grey.
- Slice the onion into thin half-moons — there should be a lot of it, because it collapses to a third of its volume.
- Heat half the oil over a high flame and sear the livers in two batches for about two minutes a side, just to take on colour. Lift them out; they are still pink inside.
- Add the rest of the oil and the onion to the same pan and sweat over a medium heat until soft and golden, about ten minutes. Add the garlic and bay leaf for the last two.
- Take the pan off the heat, stir in the paprika, then return the livers and give them another minute or two — no more.
- Splash the vinegar into the pan, season, and scatter over chopped parsley. Serve at once, with bread or kachamak.
If you cannot find it
Substitutions that work outside Macedonia.
- Chicken livers
- Turkey livers, or calf's liver cut into thin strips; calf's liver needs a minute longer.
- Red wine vinegar
- Cider vinegar, or the juice of half a lemon.
- Sweet paprika
- A mixture of sweet and a little hot, for a sharper dish.
