Baked chicken liver appetizer

Name: Baked chicken liver appetizer
Ingredients: 1000 ml water; 200 g chicken livers; 4 eggs; 1 medium red bell pepper (150 g); 2 tablespoons flour; 2 tablespoons breadcrumbs; 5 g parsley; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1/2 teaspoon sweet paprika; 1/4 teaspoon thyme

Appetizers - Baked chicken liver appetizer by Livia E. - Recipia

Baked chicken liver appetizer with eggs and bell pepper is baked in small molds and lightly browned on top. It is usually served at the start of the meal, and the middle stays soft. I bake it before setting the table, so I’m not at the oven when everyone sits down. Prep: 15 minutes. Cook: 30 minutes. Rest: 10 minutes. Total time: 55 minutes. Serves: 4. About 170 kcal and 16 g protein per serving.

Ingredients

1000 ml water
200 g chicken livers
4 eggs
1 medium red bell pepper (150 g)
2 tablespoons flour
2 tablespoons breadcrumbs
5 g parsley
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon sweet paprika
1/4 teaspoon thyme

Preparation

1. Pat the chicken livers dry with paper towels. Boil them in 1000 ml of water for 10 minutes once the water comes to a boil, until cooked through with no pink in the center. 2. Drain the livers and let them cool for 10 minutes. Cut them into small pieces, then finely chop the bell pepper and parsley. 3. Beat the eggs. Add the livers, bell pepper, flour, breadcrumbs, parsley, salt, pepper, sweet paprika and thyme, then mix well. 4. I chose muffin tins; you can also pour the mixture into a loaf pan. 5. Bake at 180°C for 20 minutes, until lightly browned on top.

Notes

Serve alongside a green salad at the start of the meal. Store in a sealed container in the refrigerator for up to 3 days. Choose shiny chicken livers with no greenish spots; remove any trace of bile, as it can leave a bitter taste. Chop the bell pepper very finely so no firm pieces remain in the mixture. The flour and breadcrumbs contain gluten, and eggs are present.