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Tasty chicken livers

Recipe from: 2/29/1996 12:00:00 AM
Ingredients 11
Servings 4


  • 500
    chicken livers, cleaned
  • oil
  • 2
    onions, chopped
  • 1
    stalk celery, sliced into rings
  • 1
    green apple, diced (do not peel)
  • 1
    English cucumber, sliced into rings and each ring quartered
  • 2
    ripe tomatoes, peeled and finely chopped
  • 1
    tomato stock cube, dissolved in boiling water
  • 5
  • salt and freshly ground black pepper
  • 25
    chopped parsley


Fry the livers in a little oil until brown on the outside but still slightly pink inside. Remove to a side dish. Sauté the onion and celery in the oil until tender. Add the apple and cucumber and stir-fry for about one minute longer or until glossy. Return the livers to the pan and add the chopped tomato and tomato stock. Season with the sugar, salt and pepper to taste. Reduce the heat and simmer until the sauce has thickened. Sprinkle with parsley just before serving. Serve with rice, pasta or mashed potato. Serves 4.

Read more on: poultry  |  shallow-fry

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