How to make chicken liver

Chicken liver

Chicken liver, or what is called chicken souda, is considered one of the appetizers served in all Arab kitchens. This dish is characterized by being one of the economical dishes, which is prepared in various ways and additives. Among the necessary flavors that show the taste of souda: pomegranate molasses, or lemon juice, in addition to fried onions. With it, which greatly enhances its taste.

Nutritional value of chicken nuggets

Chicken liver with cinnamon

the ingredients

• One kilogram of chicken liver
• Three cloves of crushed garlic.
• quarter cup of lemon juice.
• Half a teaspoon of fine cinnamon.
• A quarter cup of vegetable oil.
• Three tablespoons of pomegranate molasses.
• Two tablespoons of apple cider vinegar.
• Small spoon of salt.

How to prepare

• Wash, clean, drain the water and leave it aside.
• Put the oil in a frying pan and heat it over medium heat until it gets hot.
• Add garlic to the oil and fry a little.
• Add the souda to the pan and stir carefully so it does not crumble.
• Leave the blackness on high heat until it thickens.
• Add pomegranate molasses, vinegar, cinnamon, and lemon juice and stir well.
• Seasoning with salt.
• Pour the chicken souda into a serving dish and serve.

Quzi chicken liver

the ingredients

• A packet of puff pastry squares.
• Big egg.

Filling Ingredients:

• A teaspoon of mixed spice and salt.
• Three tablespoons of olive oil.
• A medium onion, finely chopped.
• Two cloves of crushed garlic.
• A pod of chopped green hot pepper.
• Four hundred grams of chopped chicken liver.
• Two cups of short grain rice.
• A medium chopped green sweet pepper.
• Half a cup of chopped dill.
• A quarter teaspoon of ground cardamom and black pepper.

How to prepare

• Install the middle rack in the oven, and preheat the oven to 180 degrees Celsius.

Preparing the filling:

• Wash the rice and soak it in water for thirty minutes.
• Place: oil, onions, garlic and green pepper in a medium-sized pot, and stir the ingredients using a wooden spoon until they become soft.
• Add the liver and stir it slightly for one minute, then season it with: salt, mixed spices, pepper, cardamom and green pepper.
• Add the filtered rice to the pot, add dill, cover the pot and cook the rice over low heat for twenty minutes.
• Beat the egg in a deep dish, and leave it aside.
• Spread the puff pastry squares on a floured surface and rotate them into a large, thin circle.
• Place the piece of dough in a deep, small dish, and fill the dough with an amount of filling.
• Fold the edges of the dough over the filling in the dish, and press lightly on the dough until it sticks well and the quzi is formed.
• Turn the quzi onto the oven tray, and brush the top with the egg wash using a pastry brush.
• Bake the quzi for a quarter of an hour in the oven until it turns golden, and serve it hot.

Chicken liver with pomegranate molasses

the ingredients

• Seven hundred and fifty grams of chicken liver.
• Pinch of salt.
• Four tablespoons of pomegranate molasses.
• An appropriate amount of oil.
• A sprinkle of black pepper.
• Two tablespoons of water.

How to prepare

• Add a little oil to a frying pan and raise it over medium heat.
• Add the liver to the hot oil and fry well until browned on both sides.
• Remove the pan from the heat, place the liver on a plate and leave it aside.
• Add the pomegranate molasses to the same pan and add two tablespoons of water, pepper, and salt.
• Place the pan on the fire until the mixture boils.
• Add the liver to the mixture and leave it on low heat for three minutes, stirring.
• Pour the liver into a serving dish and serve.

Chicken liver with cream

the components

• Five hundred grams of chicken liver.
• A quarter cup of water.
• A teaspoon of black pepper.
• Half a cup of cooking cream.
• Small spoon of salt.
• A tablespoon of butter.

How to prepare

• Place the butter in a non-stick frying pan and raise it over the heat until it melts.
• Add the liver to the butter and fry until browned on both sides.
• Add water to the liver and season with salt and black pepper.
• Leave the ingredients on low heat for ten minutes.
• Pour the cooking cream over the liver and leave it to boil for two minutes until it thickens.
• Remove the pan from the heat, place the liver in a serving dish, and serve it with bread and potatoes.

Chicken liver with lemon

the ingredients

• Five hundred grams of chicken liver.
• Pinch of salt.
• Large onion cut into small pieces.
• A tablespoon of ghee.
• A sprinkle of black pepper.
• A pickled lemon, cut into cubes.
• A piece of potato cut into cubes.
• A sprinkle of spices.

How to prepare

• Add ghee to a pot, raise it to high heat, and add the onions.
• Sauté the onions with ghee in the pot until the onions wilt.
• Add the chicken liver and do not stir it too much so that it does not fall apart.
• Remove the pot from the heat and season the liver with salt, black pepper, and spices as desired.
• Add pickled lemon.
• Pour the liver over a layer of fried potatoes.

Rigatoni with chicken liver sauce

Ingredients

• Four hundred grams of rigatoni pasta.
• Two hundred grams of bacon, cut into small cubes.
• Five hundred grams of cleaned and chopped chicken liver.
• A tablespoon of butter.
• A quarter cup of grated Parmesan cheese.
• Half a cup of fresh parsley.
• Two chopped onions.
• Two tablespoons of olive oil.
• Salt, to taste-.

How to prepare

• Place a large pot of salted water on the fire until it boils.
• Add the rigatoni pasta to the water and boil it for eight minutes until it becomes tender, then drain it from the water, reserving one cup of the boiling water.
• Add olive oil in a large frying pan over medium heat, cook the onions for a minute, then add the beef bacon until cooked, scoop it out with an empty spoon, pour it into a plate, and set it aside.
• Place the chicken liver in a frying pan, season it with salt and raise it to high heat.
• Sauté the chicken livers for about one minute, then add a cup of pasta water to the pan and reduce the heat until the temperature becomes low.
• Add the beef bacon mixture back to the pan and add the rigatoni pasta, stirring well to combine.
• Remove the mixture from the heat, add the butter, olive oil, Parmesan cheese, and parsley, and stir well.
• Pour the mixture into a plate then serve it.

Chicken liver pate

Ingredients

• One kilogram of well-cleaned chicken liver.
• A cup of thick cream.
• A cup and a half of butter.
• Chopped small onion.
• A teaspoon of cinnamon.
• XNUMX tablespoon of each:
  • crushed garlic.
  • vinegar;
  • the salt.
  • Ground black pepper.

How to prepare

• Add half a cup of butter in a frying pan, raise it to the fire, then add onions, garlic, and cinnamon, fry well and season with salt and black pepper.
• Add the liver to the pan and stir gently until cooked.
• Add vinegar and leave the mixture until it cools.
• Place the liver in an electric blender with the cream and three-quarters of a cup of butter and mix until it becomes smooth in texture.
• Grease six small plates with a little butter.
• Pour the liver mixture into plates.
• Add some melted butter to the surface of each dish and cover the dish completely to prevent it from drying out.
• Place the dishes in the refrigerator.

Fattah with chicken liver

the ingredients

• A cup of chicken liver.
• Half a cup of cooked chickpeas.
• A cup and a half of yogurt.
• Four tablespoons of tahini.
• Two cloves of crushed garlic.
• Salt, to taste-.
• Three tablespoons of lemon juice.
• A pinch of cumin.
• Two tablespoons of olive oil.
• A teaspoon of crushed garlic.
• Salt and black pepper - to taste.
• Four loaves of Arabic bread.
• Three tablespoons of chopped green coriander.
• Two tablespoons of butter.
• A tablespoon of chopped parsley.
• Two cups of chicken broth.
• A pinch of Aleppo pepper.
• A tablespoon of toasted pine nuts.

How to prepare

Preparing the tahini sauce:

• Mix yogurt with tahini in a bowl, then add garlic and lemon juice.
• Season the mixture with a pinch of salt and cumin.

Sautéing chicken liver:

• Place the liver in a frying pan with olive oil on the gas for four minutes.
• Add garlic and coriander and leave the mixture on the heat for another minute, then remove it from the heat and season with black pepper and salt.

Assembling the fattah:

• Cut the bread into small cubes and toast it in the oven.
• Place the chickpeas with chicken broth on the stove, season with black pepper and salt as desired.
• Place the toasted bread at the bottom of the dish, then add the chicken liver and chickpeas, and add a little chicken broth.
• Cover the mixture with flour sauce and garnish with Aleppo pepper.
• Heat the butter in a frying pan, then pour it directly onto the mixture, and decorate it with pine nuts and parsley.

Chicken liver with sage

the ingredients

• Five hundred grams of chicken liver.
• A tablespoon of olive oil.
• Salt and pepper.
• Half a teaspoon of each:
  • thyme;
  • sagebrush
  • Dried mustard.

How to prepare

• Heat the oven to 200 degrees Celsius.
• Wash the liver well, and mix it with all the ingredients.
• Place the ingredients in an oven tray, put it in the oven, bake it for twenty minutes until the liver is completely cooked, then serve it.