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Chicken livers with onions and marjoram
Chicken livers sautéed with golden onions, marjoram, and black pepper, then salted at the end. Serve with rice or mashed potatoes; serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 10 min
- Cook time
- 20 min
- Total time
- 30 min
- Servings
- 4 servings
- Difficulty
- Easy
- Cuisine
- Slovak
Chicken livers with onions are a quick, inexpensive meal: briefly sauté the livers with golden onions and season with marjoram and black pepper. Add salt only at the end to keep them tender. Serve with rice, mashed potatoes, or bread and a dill pickle.
Ingredients
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Instructions
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Prepare the livers and onions
5 minPat the livers dry with paper towels. Trim off any membranes, veins, and greenish areas stained by bile, and cut larger pieces in half. Peel the onions and thinly slice them into half-moons.
Sauté the onions
10 minHeat the oil and butter in a wide skillet. Add the onions and cook slowly, stirring occasionally, until golden, about 10 minutes.
Cook the livers
10 minAdd the livers and cook over higher heat for 3–4 minutes, until they turn pale on all sides. Sprinkle with marjoram and black pepper, pour in 100 ml water, and cover and simmer for 5 minutes. The livers are done when no pink juices run out when cut.
Season with salt and serve
Only now add the salt and stir. Serve immediately with rice or mashed potatoes and a dill pickle.
Tip: Do not cook the livers longer than necessary, as overcooking makes them tough. Thaw frozen livers slowly in the refrigerator and dry them thoroughly before sautéing, or they will stew in their own juices.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 267 kcal
- Protein
- 22 g
- Carbohydrates
- 5.8 g
- of which sugars
- 2.1 g
- Fat
- 17 g
- of which saturates
- 5.2 g
- Fiber
- 0.9 g
- Salt
- 1.0 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Kuracia pečeň na cibuľke s majoránom
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