Chicken Livers and Potatoes
Tasty and Easy!

Want simple and nutritious?

This chicken livers and potatoes recipe is all that - plus - it's very tasty!!

Chicken livers are very nutritious. They provide a number of minerals, especially large amounts of iron, zinc and copper. They’re also an excellent source of vitamins A, D, B2, B9, and B12.

But you’ll love this dish for the taste. And the colors make for a great presentation when serving guests!

My Chef certainly liked it! He loves it when I do all the cooking! :P                  

Ingredients (Serves 4 potatoes):

500 g chicken livers
1 onion
1 large carrot
3 tablespoons of yogurt (or sour cream)
1-2 medium pickles (optional)
Salt and pepper to taste
1 tablespoon of fresh chopped parsley
1 red pepper
8 medium yukon gold potatoes

Cooking utensils you'll need:

sharp chopping knife
chopping board
large mixing bowl
spoon for mixing
glass measuring cup
2 medium-to-large cooking pots
saute pan
potato masher

Directions for Chicken Livers and Potatoes:

Rinse your chicken livers. Chop into smaller pieces.

In a cooking pan, add 3 spoons of oil. Keep on the medium heat.

Rinse the carrot well. Peel the skin and slice into sticks.

Peel and rinse the onion. Cut in half and then slices.

Saute them in a frying pan until they becomes tender yet still crunchy.

Mix the chicken livers with 3 tablespoons of yogurt (or sour cream).

Add a little salt and pepper to taste.

When vegetables are soft and crunchy a bit, add the entire chicken liver and saute about 20-30 minutes.

While that's sauteing we’ll make the potatoes.

Peel the skins and rinse well. Cut each potato in half. Pour hot water over potatoes just to cover them. Add 1 teaspoon of salt. Heat to boil and then simmer for about 20 minutes until tender.

Drain the water but save some in a glass measuring cup. Add 1 tablespoon of butter to the potatoes. Mash well. Slowly and carefully add some of the water to get a more creamy texture.

Finally, cut the red pepper in half and then into slices.

My Chef's Tips:

My Chef and I had a very nice spinach endive salad with kiwis, cucumbers and tomatoes with our chicken livers dinner.

Sprinkle the mashed potatoes with parsley and add the red peppers on the side. This is a combination that works well together and tastes great!

You also might add a few extra pickles to give an extra flavor and color to your dish!

Bon Appetit!

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