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Greek Chicken Liver Skillet | In 15 Minutes
(0)
15 min
Quick
Knuspr-Küche
Zarte Hähnchenleber in der Pfanne scharf angebraten mit geschmorten roten Zwiebeln, Knoblauch und einem Hauch getrocknetem Oregano, abgelöscht mit trockenem Weißwein und frischem Zitronensaft. Ein authentischer griechischer Meze-Klassiker für den Feierabend – fertig in nur 15 Minuten.
Ingredients
Preparation method
Preparation
Rinse the chicken livers thoroughly under cold water, pat dry with paper towels, remove any sinew, and cut into bite-sized pieces. Peel the red onions and slice into thin half-rings. Peel and finely chop the garlic cloves. Wash and roughly chop the parsley. Wash the lemon with hot water and cut in half.
Instructions
Heat 2 tbsp of olive oil in a large skillet over medium to high heat. Add the onion slices and sauté gently for 3–4 minutes until translucent and lightly browned. Add the chopped garlic and sauté for about 30 seconds until fragrant. Push the onion-garlic mixture to the side or transfer briefly to a plate.
Add the remaining olive oil to the pan and turn the heat up high. Add the chicken liver pieces and sear over high heat for 2–3 minutes on each side so that they are nicely browned on the outside, but still tender and juicy on the inside. Season with dried oregano, fine table salt, and freshly ground black pepper. Stir the onions and garlic back in.
Chef's tip
Do not overcook the chicken liver, otherwise it will become dry – 4 to a maximum of 5 minutes of cooking time is enough for a tender, juicy texture.
If you like, serve with a few lemon wedges and some feta or Greek yogurt on the side.
30 min
Under an hour
