Kavurma chicken liver with buckwheat

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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

Step by step instruction of cooking Kavurma chicken liver with buckwheat

Шаг 1

In boiling salted water drop the bag with buckwheat and cook for 20 min.

Шаг 2

Until cooked buckwheat, sliced onions, liver wash, dry, cut not thicker than 2 cm - I cut in half lengthwise.

Шаг 3

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.

Шаг 4

After 2-3 minutes, add onion, add all spices, salt, sugar and fry, stirring occasionally, 10 minutes. The fire is not reduced.

Шаг 5

Then add the chopped cilantro and parsley, turn off heat and cover with a lid.

Шаг 6

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.

Шаг 7

Put the buckwheat and the kavurma dish, served with tomatoes and herbs.