Chicken livers with sautéed grated potatoes

Name: Chicken livers with sautéed grated potatoes
Ingredients: 700 g potatoes boiled in their skins; 2000 ml water; 50 ml oil; 1 red bell pepper; 1 yellow bell pepper; 2 medium onions (300 g); 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 15 g fresh parsley; 600 g fresh chicken livers; 50 ml oil; 1/2 teaspoon salt; 1/4 teaspoon ground pepper

Meat - Chicken livers with sautéed grated potatoes by Silviana A. - Recipia

Chicken livers with sautéed grated potatoes brings together browned livers and grated potatoes sautéed with onion and peppers. The potatoes come together into a soft side, with little bits of vegetables throughout, while the livers brown on the outside. I serve the livers separately from the potatoes to keep them browned. Prep: 20 minutes. Cook: 49 minutes. Total time: 69 minutes. Serves: 3. About 760 kcal and 42 g of protein per serving.

Ingredients

For the side

700 g potatoes boiled in their skins
2000 ml water
50 ml oil
1 red bell pepper
1 yellow bell pepper
2 medium onions (300 g)
1/2 teaspoon salt
1/4 teaspoon ground pepper
15 g fresh parsley

For the livers

600 g fresh chicken livers
50 ml oil
1/2 teaspoon salt
1/4 teaspoon ground pepper

Preparation

1. Wash the potatoes and put them in a pot with 2000 ml water, just enough to cover them. Boil for 25 minutes, until the tip of a knife goes easily into them. 2. Remove the membranes and tendons from 600 g chicken livers, then pat them thoroughly dry with paper towels. 3. Heat 50 ml oil in a pan and fry the livers for 10 minutes, turning them now and then, until browned and no longer pink in the center. Turn off the heat and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. 4. Peel the potatoes once you can hold them, then grate them using the large holes of a grater. Dice 2 medium onions, 1 red bell pepper and 1 yellow bell pepper. 5. In a clean pan, heat 50 ml oil and sauté the onion and peppers for 10 minutes over medium heat, stirring continuously, until softened. 6. Add the grated potatoes, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir and heat for 4 minutes, until steaming, then stir in the chopped parsley.

Notes

Potatoes of a similar size cook more evenly; large ones may need a few extra minutes, and floury ones break more easily when grated. For the livers, choose glossy pieces with a clean smell and no green spots; thick pieces need more time to cook through. Sautéed grated potatoes are a little like Romanian-style potatoes, but the grated version holds together in a more compact side. If they are very soft, stir them gently and only a little, so they stay in strips rather than turning into mash. Leftovers keep in a sealed container in the fridge for up to 3 days; reheat only the portion you need. You can replace the parsley with 10 g chopped dill without changing the other quantities. Sour pickles are what I serve on the side, especially when the potatoes have absorbed the oil from the pan.