Oven-baked chicken livers and potatoes

Name: Oven-baked chicken livers and potatoes
Ingredients: 900 g new potatoes (6); 60 ml oil; 2 teaspoons salt; 1 teaspoon ground pepper; 1 teaspoon garlic powder; 30 ml olive oil; 1 large onion (200 g); 2 garlic cloves; 1 teaspoon sugar; 15 ml soy sauce; 500 g chicken livers; 7.5 g lard

Meat - Oven-baked chicken livers and potatoes by Ancuta B. - Recipia

Oven-baked chicken livers and potatoes cook over onion with soy sauce until the edges turn golden. A little sugar darkens the onion, which coats the potatoes in a sweet-and-salty layer; the livers brown on top, with little pats of lard dotted over them. I leave a few potato corners showing when I arrange the livers. Prep: 20 minutes. Cook: 46 minutes. Total time: 66 minutes. Serves: 3. About 720 kcal and 35 g protein per serving.

Ingredients

900 g new potatoes (6)
60 ml oil
2 teaspoons salt
1 teaspoon ground pepper
1 teaspoon garlic powder
30 ml olive oil
1 large onion (200 g)
2 garlic cloves
1 teaspoon sugar
15 ml soy sauce
500 g chicken livers
7.5 g lard

Preparation

1. Preheat the oven to 200°C. Peel the potatoes and cut them into quarters lengthwise. 2. Heat 60 ml of oil in a frying pan and fry the potatoes for 10 minutes, turning them until the edges are lightly colored but the centers are still firm. Transfer them to a dish and toss with 1/2 teaspoon of salt, 1/4 teaspoon of pepper and 1/2 teaspoon of garlic powder. 3. In the same pan, heat the olive oil. Thinly slice the onion and cook over medium heat for 8 minutes, until softened and translucent. Add the crushed garlic and cook for 1 minute more. 4. Add 1/2 teaspoon of salt, the sugar and the soy sauce. Stir and leave for 2 minutes, until the onion turns brown. 5. Add the potatoes to the onion and mix gently. Pat the livers dry with paper towels, then season them with 1 teaspoon of salt, 1/2 teaspoon of pepper and 1/2 teaspoon of garlic powder. Transfer the potatoes and onion to a ceramic baking dish, arrange the livers on top and mix gently. Sprinkle over the remaining 1/4 teaspoon of pepper and dot with the lard. 6. Bake for 25 minutes, stirring carefully every 8 minutes. The livers should be browned, with no pink in the center, and their internal temperature should reach 74°C.

Notes

Keep the dish in a covered container in the fridge for up to 3 days; add a little water when reheating. Firm-fleshed potatoes hold their shape better than floury ones, which can break apart when stirred. Thawed livers need to be dried well; if they go into the dish wet, liquid will collect and browning will take longer. Choose liver pieces that are a similar size so they cook at about the same rate. I don’t rush the onion: I let it turn translucent before adding the garlic. Instead of new potatoes, you can use 900 g of red-skinned potatoes. Soy sauce contains soy, and regular soy sauce may contain gluten; you can replace it with 15 ml of gluten-free tamari. If you increase the quantities, brown the potatoes in two batches so they don’t steam in the pan. Serve with a salad or a few pickles.