Chicken livers in tomato sauce in the multicooker

Name: Chicken livers in tomato sauce in the multicooker
Ingredients: 500 g chicken livers; 1000 ml water; 3 tablespoons oil; 1 medium red kapia pepper (150 g); 1 head of garlic (50 g); 5 g fresh basil; 10 g fresh parsley; 1 teaspoon salt; 1/4 teaspoon hot pepper powder; 1/2 teaspoon dried rosemary; 50 ml white wine; 100 ml tomato juice

Meat - Chicken livers in tomato sauce in the multicooker by Victoria A. - Recipia

Chicken livers in tomato sauce in the multicooker start with 30 minutes on BAKE, covered with water, then brown on FRY. White wine, tomatoes, garlic and herbs turn them into a red sauce; the livers cook in the multicooker in two stages. I serve them with firmer polenta, sturdy enough to hold the sauce. Prep: 10 minutes. Cook: 50 minutes. Total: 60 minutes. Serves: 2. About 540 kcal and 43 g protein per serving.

Ingredients

500 g chicken livers
1000 ml water
3 tablespoons oil
1 medium red kapia pepper (150 g)
1 head of garlic (50 g)
5 g fresh basil
10 g fresh parsley
1 teaspoon salt
1/4 teaspoon hot pepper powder
1/2 teaspoon dried rosemary
50 ml white wine
100 ml tomato juice

Preparation

1. Trim away any membranes from the chicken livers and pat them dry with paper towels. Put them in the multicooker bowl with 1000 ml water, enough to cover them, and start the BAKE program for 30 minutes. 2. Keep the water in the bowl. Add the oil, the red kapia pepper cut into pieces, the peeled and chopped garlic, and the chopped basil and parsley. Select FRY for 20 minutes and brown the livers lightly; once they start to take on a little color, add the salt, hot pepper powder, rosemary, wine and tomato juice. Close the lid and let the program finish.

Notes

Keep the dish in a sealed container in the fridge for up to 3 days and reheat only the portion you’re going to eat. Choose smooth livers of similar size; small ones cook faster than larger pieces. If the sauce is still too thin, leave it on FRY for a few more minutes with the lid open, keeping an eye on it. The wine goes in during cooking; if you want to replace it, use 50 ml water. You can serve them with polenta, and the sauce on the plate is reminiscent of chicken liver stew. The hot pepper can be left out, and the rosemary can be replaced with the same amount of thyme. Wine may contain sulfites.