Ingredients
500 grams chicken liver
3 eggs
Vegetable fat (such as olive oil or avocado oil)
3 cloves garlic, minced
1 carrot, chopped
1 onion, chopped
Parsley, chopped
6 tablespoons rolled oats
Salt
Black pepper
Paprika
30 grams grated cheese
250 grams yogurt
Dill
Lemon juice (from ½ lemon)
Instructions
Soak the chicken livers in milk for 20 minutes.
Drain the livers and pat them dry with paper towels.
In a large skillet, heat vegetable fat over medium heat.
Add the chicken livers and cook for 5-7 minutes, or until browned on all sides.
Add the garlic, carrot, and onion to the skillet and cook for an additional 5 minutes, or until the vegetables are softened.
Season with salt, black pepper, and paprika to taste.
In a separate bowl, whisk together the eggs.
Pour the egg mixture into the skillet with the chicken livers and vegetables.
Cook for an additional 3-5 minutes, or until the eggs are set.
Stir in the chopped parsley.
Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
In a baking dish, combine the cooked chicken liver mixture, rolled oats, and grated cheese.
Bake for 20 minutes.
While the chicken livers are baking, prepare the sauce. In a small bowl, combine yogurt, dill, and lemon juice.
Serve the roasted chicken livers with the yogurt sauce on the side.
Tips
You can use any type of milk for this recipe, such as cow’s milk, almond milk, or coconut milk.
If you don’t have rolled oats, you can use breadcrumbs instead.
You can also add other vegetables to this recipe, such as mushrooms, peppers, or celery.
Be sure to cook the chicken livers all the way through to avoid foodborne illness.
Let me know if you have any other questions.