Chicken liver stew served with polenta

Do you know that food that you could eat 2 or 3 servings one after another because it is too good? Well, for me, chicken liver stew served with polenta is one of those recipes and I eat it with my the best pickles EVER that I received from my grandmother. Yummy, Yummy!.

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I know many people around me who do not like liver. Is it because of the their appearance? Truth is that I didn’t like chicken liver or pork liver all the time, especially during my childhood. Growing up, I started to like it and nowadays I’m doing this chicken liver stew quite often (at least once a month).

Chicken liver stew is a traditional food in my country. It’s very simple and quick to prepare and it’s that kind of low budget food that everyone can make it, regardless of their financial situation. It can be eaten with mashed potatoes, boiled potatoes, rice, but I prefer polenta. They go so well together! And if I have pickles from my grandmother, then I’m the happiest kid on Earth.

Here’s the recipe:
INGREDIENTS (for 4-5 servings):
1 kg of chicken livers
3 medium onions (I used red onions, but you can also use white)
2 carrots
½ red bell pepper
2 cloves of garlic
2-3 tablespoons of oil
½ can of tomato juice / diced can tomatoes
chopped parsley
salt&pepper (to taste)
For the polenta: corn flour 1 cup, 3 cups water, salt.

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Before starting to make this dish, put the chicken liver in a bowl with cold water, to get the blood out of it a bit (aprox 30 minutes). Change the water 2-3 times, then put the liver in a strainer and let it drain.

Meanwhile peel the onions, the carrots and the garlic cloves. Chop the onion, cut the red bell pepper into small cubes, cut the carrots into slices and mash the garlic.

Put 3 tablespoons of olive oil in a pot and saute the onions on low heat, for 3-5 minutes, stirring occasionally.

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Once the chopped onions have become soft, add the carrots and the red bell pepper and let them fry for 2 minutes. Mix.

Add chicken liver to the pot, season with salt, pepper and let everything cook for 2-3 minutes, stirring occasionally.

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Add 2 cups of water over the liver or just to cover it and let cook until the water drops. Finally add 1/2 can of tomato sauce or diced tomatoes, stir and let cook for 5-7 minutes.

Sprinkle some fresh chopped parsley on top. Taste and see if you still have to add more salt and pepper.

Put 3 cups of water in a pot with a pinch of salt and bring it to a boil. When water starts to boil, reduce the heat.
As measurement, you will use the same cup that you used to put the water in the pot. The measure for a potenta recipe is 3 cups of water – 1 cup of corn flour.

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Continue to stir continuously to avoid lumps. Let the polenta cook for 3-5 minutes.

Serve this chicken liver stew with polenta and pickles.

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Nicoleta 🙂

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