To prepare a delicious meal, we start by boiling the potatoes with their skins on. This cooking method will keep their juiciness and natural flavor. After boiling, we let them cool a bit, then peel them and cut them into suitable cubes. These will add a pleasant texture and a savory taste to the final dish.
In the meantime, we wash the chicken livers very well under a stream of cold water. They are an excellent source of protein and have a rich flavor. We place them in a heated non-stick pan, adding 20 ml of oil to prevent sticking. When the livers start to turn golden, we carefully turn them over, adding soy sauce, which will give them a special umami flavor. We let them fry for a few minutes, but be careful not to cook them completely, as they will be finished in the oven!
Meanwhile, we also take care of the onion. We peel it and slice it thinly, julienne style, so that it cooks evenly and caramelizes nicely in the oven. Once the potatoes are half boiled, we peel them and add them alongside the livers in the baking tray. Here, we also add the onion, mixing everything carefully to combine the flavors.
We season the dish with freshly ground pepper and Vegeta, according to everyone's preferences. The garlic, to add an extra flavor, is crushed in a garlic press and mixed with a little water, then evenly distributed in the tray. This step will enhance the dish's aroma. Then, we add the remaining oil (80 ml) and fill the tray with warm water halfway, ensuring that all ingredients are well covered.
The tray is placed in the preheated oven at 180 degrees Celsius, allowing it to cook slowly over medium heat. It is important to stir occasionally and ensure that the livers and potatoes brown evenly. After about 20-25 minutes, when everything has started to brown nicely, we turn the ingredients over to achieve even caramelization.
Once the water in the tray has reduced and the ingredients have taken on a golden color, we take the tray out of the oven. If the livers have not browned enough, we can add a little warm water to prevent burning, then give them a few more minutes in the oven. This dish is perfect to be served alongside a fresh salad or grilled vegetables for a delicious lunch or dinner!
In the meantime, we wash the chicken livers very well under a stream of cold water. They are an excellent source of protein and have a rich flavor. We place them in a heated non-stick pan, adding 20 ml of oil to prevent sticking. When the livers start to turn golden, we carefully turn them over, adding soy sauce, which will give them a special umami flavor. We let them fry for a few minutes, but be careful not to cook them completely, as they will be finished in the oven!
Meanwhile, we also take care of the onion. We peel it and slice it thinly, julienne style, so that it cooks evenly and caramelizes nicely in the oven. Once the potatoes are half boiled, we peel them and add them alongside the livers in the baking tray. Here, we also add the onion, mixing everything carefully to combine the flavors.
We season the dish with freshly ground pepper and Vegeta, according to everyone's preferences. The garlic, to add an extra flavor, is crushed in a garlic press and mixed with a little water, then evenly distributed in the tray. This step will enhance the dish's aroma. Then, we add the remaining oil (80 ml) and fill the tray with warm water halfway, ensuring that all ingredients are well covered.
The tray is placed in the preheated oven at 180 degrees Celsius, allowing it to cook slowly over medium heat. It is important to stir occasionally and ensure that the livers and potatoes brown evenly. After about 20-25 minutes, when everything has started to brown nicely, we turn the ingredients over to achieve even caramelization.
Once the water in the tray has reduced and the ingredients have taken on a golden color, we take the tray out of the oven. If the livers have not browned enough, we can add a little warm water to prevent burning, then give them a few more minutes in the oven. This dish is perfect to be served alongside a fresh salad or grilled vegetables for a delicious lunch or dinner!
Ingredients
1 kg chicken liver, 1 kg small potatoes, 2 medium onions, 3 heads of garlic, 100 ml soy sauce, 100 ml oil, water to reach halfway up the baking tray, vegeta, mixed or black pepper, and parsley are added to taste.