Chicken liver with vegetables

40 min


4 people


  • Chicken liver (possible with chicken hearts) - 400 g,
  • AllSpiceWorld (ASW) seasoning “Provencal herbs” - 1 tablespoon,
  • Eggplant - 1 pc.,
  • Carrots - 2 pcs.,
  • Onions (can take red) - 2 pcs.,
  • Salt
  • Olive (or vegetable) + ghee (or butter) for frying,
  • Dill

Method of preparation

Peel the chicken liver from films, wash it, dry and cut into medium cubes, then salt. Sprinkle with Provencal herbs, squeeze lemon juice on it and set aside for 15 minutes for marination.

Dice the eggplant, salt and set aside for 20 minutes. After 20 minutes, drain the liquid.

Dice the onion, carrots and sauté in butter, then add the diced eggplant.

When the onion becomes golden, add the liver and simmer until tender, stirring gently occasionally.

Add garlic and a pinch of Provencal herbs a few minutes before the end of cooking.

When serving, sprinkle with dill.

All Spice World