Hello everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, Chicken Liver with potatoe one of my favorites . This time, I am going to make it a little bit tasty. This is gonna smell and look deliciou

Here the method of preparation of Chicken LIver Stew with Potatoes or Chicken Liver Potato Stew or Murg Kaleji Aloo Masala is given Ingredients Chicken. Jamie Olivers Baked Chicken Thighs Kalofagaca. Heat Butter, add Bay leaf, cinnamon stick and stir fry the Onion until soft.

Drain the potatoes, rinse under cold water and peel. Press through a ricer while still warm into the apple-liver purée. Fried Chicken Liver is made by dredging each piece of liver in flour, then frying it in a pan with some oil.

The Ingredients needed to make Chicken Liver with potatoes:

1. You need 1 kg of Chicken Liver with hearts
2. You need 1 of Onion sliced
3. It’s 2 tbsp of butter
4. Prepare 2 of Bay leaves
5. Prepare 1 stick of cinnamon
6. It’s 2 tbsp of flour
7. You need 1 cup of Chicken stock
8. It’s of Salt and pepper
9. You need 2 of potatoes sliced and fried

You can eat this atop a toast or with some mashed potatoe Boil the potatoes in their skins, peel and mash. Separate the protein from the yolk. Add egg white, flour and grated cheese to the potatoes and mix.

Step to make Chicken Liver with potatoes:

1. Heat Butter, add Bay leaf, cinnamon stick and stir fry the Onion until soft.
2. Add chicken liver, salt and pepper. Cook on medium heat till liver turns brown and juices start to appear.
3. Add chicken stock and fried potatoe Always keep your liver juicy. Dont dry them out.
4. Dissolve the flour in one cup water and add to the pan. simmer till liver is set.
5. Serve hot with vermicelli Rice.
6. Enjoy

Wash roast gradually wrap in flour, then in egg and finally in breadcrumb Fry in hot oil until golden. Place the potatoes in a large stock pot, cover them with water and boil them in their jackets until tender - about an hour. Drain off the water, allow the potatoes to cool until theyre comfortable enough to handle, then peel them and cut them into ½-inch cube Serve each portion topped with soured cream and a sprinkling of paprika.

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