Hearts and liver
Price on request
Chicken Livers and Hearts in Sour Cream
A quick, budget-friendly and iron-rich dish of tender livers and hearts in a creamy sour cream sauce.
35 minServes 4Ingredients
- Baq-baq chicken hearts and livers — 800 g
- Onions — 2
- Carrot — 1
- Sour cream — 200 g
- Vegetable oil — 3 tbsp
- All-purpose flour — 1 tbsp
- Salt and black pepper — to taste
- Fresh herbs — for serving
Directions
- Thaw the hearts and livers. Trim the fat and vessels from the hearts and cut the livers into large pieces.
- Heat the oil in a skillet and sauté the onions and grated carrot until soft.
- Add the hearts and cook for 10 minutes, then add the livers and cook for another 5 minutes.
- Sprinkle with the flour and stir, then add the sour cream and 100 ml of water and season with salt and pepper.
- Cover and simmer over low heat for 10 minutes. Don't overcook the livers, or they will turn tough.
- Sprinkle with herbs and serve with mashed potatoes, buckwheat or rice.
