Kavurma chicken liver with buckwheat
81 - 1 порции
Very tasty, very quick, nutritious and easy dish is what you need. after labor day). The liver turns out tender and flavorful - there is no taste of chicken liver, a little spicy and rich - we're trying? Took Anapskoe the kavurma - replaced the liver of the chicken and changed the array of herbs and spices to your taste.
Ingredients for Kavurma chicken liver with buckwheat
- Buckwheat - 1 package.
- Chicken liver - 200 g
- Onion - 200 g
- Thyme - to taste
- Oregano - to taste
- Peppers red hot chilli - to taste
- Chili - to taste
- Parsley - 0.5 pooch.
- Cilantro - to taste
- Vegetable oil - 3 tbsp.
- Cherry tomatoes - to taste
- Salt - to taste
Step by step instruction of cooking Kavurma chicken liver with buckwheat
In boiling salted water drop the bag with buckwheat and cook for 20 min.
Until cooked buckwheat, sliced onions, liver wash, dry, cut not thicker than 2 cm - I cut in half lengthwise.
Take the pan as possible larger diameter you need to the liver were roasted, not stewed.
Pour 2 tbsp of vegetable oil and a very hot pan, over high heat, add the liver and quickly stir.
After 2-3 minutes, add onion, add all spices, salt, sugar and fry, stirring occasionally, 10 minutes. The fire is not reduced.
Then add the chopped cilantro and parsley, turn off heat and cover with a lid.
Take out the tea bag and water, allow to drain, cut and pour into a bowl, add 1 tbsp of vegetable oil and quickly stir with a fork.
Put the buckwheat and the kavurma dish, served with tomatoes and herbs.