Sauteed chicken livers with onions, served with beans and mash potatoes.
Although not found in all the traditional Romanian cooking books, and certainly not a dish that’s undeniably Romanian only.
But, these sauteed chicken livers with onions, is well loved and cooked throughout the country and therefor I feel that it has a place here.
Ready in around 20 minutes and cheap as chips, is tasty and warming, but livers can also be an acquired taste for some people. As a “foodie”, I must say that I love all (most) offal.
- 500g chicken livers
- 400g chopped onions
- 1 teaspoon paprika
- 2 bay leaves
- 50ml oil
- salt, pepper
- fresh parsley to garnish
- Heat the oil in a pan. Thinly slice the onions and fry over a medium heat for about 5 minutes until softened.
- Add the paprika and mix in well. Add the chicken livers (cleaned, washed, trimmed and cut into lobes, usually halves), bay leaves and a dash of water. Season with black pepper only.
- Cover and simmer over gentle heat for 15 minutes, resist the temptation to stir them as they could break apart too much.
- When done (the longer they cook the drier and tougher the livers get), season to taste with salt.
Serve with creamy mash potatoes, boiled green or yellow beans, pickles, rice or whatever you fancy as a garnish. Sprinkle fresh parsley on the top for freshness.
Other popular recipes in this category:
- Best Romanian chicken paprikash with flour dumplings.
- Traditional cabbage rolls (sarmale) stuffed with minced pork and smoked meats.
- Chicken and noodles soup.