Chicken Liver Dish Without the Strong Smell
This is a chicken liver dish cooked in a way that reduces its strong smell. The liver is quickly boiled in water with cinnamon, then sautéed in a pan with onion, olive oil, and ghee. It is then seasoned, with the peppers and mushrooms added at later stages to preserve their texture. Pomegranate molasses is optional according to the description, and sliced onion and garlic are used as garnish.
A chicken liver recipe designed to reduce the strong smell.
Like a quick sautéed liver dish.
Chicken liver cooks fast and can become bitter or tough if overcooked.
Ingredients
- onion
- 3 green bell peppers
- 3 red bell peppers
- mushrooms
- 1 cup olive oil
- 1 tablespoon ghee
- 2 cinnamon sticks
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried coriander
- 1/2 teaspoon hot dried pepper
- 1/2 cup pomegranate molasses
- garlic
- water
- cheese
- halloumi cheese
Instructions
- In a pot, bring water to a boil with a cinnamon stick.
- In the same pot, boil the chicken liver for about 1 minute, then drain it.
- In a pan, heat the tablespoon of ghee with a cup of olive oil.
- In the pan, add the sliced onion and stir until softened.
- In the pan, add the boiled chicken liver and stir until its color changes.
- In the pan, add the salt, black pepper, and cinnamon stick, then continue stirring.
- In the pan, reduce the heat and leave the liver until cooked through.
- Once the liver is cooked, add the green bell peppers and red bell peppers, keeping their texture intact.
- After 5 minutes in the pan, add the mushrooms.
- Then, in the pan, add the dried coriander and hot dried pepper, if using.
- In the pan, add the pomegranate molasses at the end, then mix the ingredients.
- In another pan for the garnish, fry a small sliced onion with six sliced garlic cloves.
- To serve, place the hot liver on a serving platter and serve it with the fried onion and garlic.