Zucchini casserole with chicken liver. Chicken liver in a slow cooker - a fragrant dish with a delicate taste. Recipe for liver with zucchini.

Hello, friends! On the eve of the vegetable season, I want to offer you an interesting and tasty recipe that can take its rightful place in your daily menu during the period of early vegetables. This is chicken liver stewed with vegetables. Chicken liver itself goes very well with any vegetables, but next to tender young zucchini it will be something, believe me. Well, sour cream will make the taste of this hot dish even more delicate.

By the way, you can easily replace sour cream in this dish with milk, adding a little butter to it. And if you use 15-20 percent cream, then the chicken liver stewed in it will simply melt in your mouth. Now let's move on to the recipe.

Chicken liver stewed with zucchini.

We will need:
Chicken liver - 400 g;
Zucchini - 1 kg;
Tomatoes - 2 pcs;
Onion - 1 piece;
Carrots - 1 piece;
Sour cream - 150 g;
Vegetable oil - 4 tbsp. spoons;
Salt, pepper and spices - to taste.

Let's prepare it like this:
We clean the chicken liver from films and rinse it. Cut the zucchini into large cubes. Cut the onions and tomatoes into slices, and the carrots into slices. Fry the liver in vegetable oil on each side for 4 minutes, remove, let the oil drain and place on a plate.
Now put the zucchini, carrots and onions in the same frying pan, pour in a glass of water, mix and simmer for 15 minutes. Add fried chicken liver, tomato, sour cream and spices, mix and simmer for another 15 minutes.
Bon appetit friends! I hope you will like the chicken liver prepared this way. And in order to continue to learn our delicious recipes

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Chicken liver in a slow cooker is the basis for many recipes that will fit perfectly into your everyday menu. The beauty of such offal is that they require virtually no preliminary preparation and can be quickly stewed or fried. At the same time, chicken liver is not tough and there is no bitterness in it. The simple taste of this product allows you to combine it with any side dishes and additional ingredients.

The benefits and harms of chicken liver still cause controversy among chefs and nutritionists. It is rich in vitamins B, A and C, contains large amounts of healthy protein, iron, iodine and choline. Since chicken liver still serves as a filter in the bird’s body, it is recommended not to introduce this product into the diet of children under 3 years of age. For adults, it is completely safe and even useful.

Chicken liver in a slow cooker can be stewed, boiled or fried. You can also steam it. Fortunately, all multicookers have plenty of modes to realize any culinary fantasies. If chicken liver is cooked in a slow cooker without a side dish, then most often it is simply supplemented with onions and carrots, and then fried until cooked. You can also add cream or sour cream sauce. This will also allow you to get a delicious aromatic gravy.

Together with chicken liver, you can cook any porridge, potatoes, stewed vegetables or mushrooms in a slow cooker. You can also immediately stew other offal: hearts or ventricles. Using chicken liver in a slow cooker makes the most delicate pate, and some chefs even prepare unusual pilaf with it or add the finished product to warm salads.

During the preparation of stewed chicken liver in a slow cooker, zucchini will absorb the taste and aroma of the meat and become very soft and tender. It is best to take young zucchini, then you won’t have to peel them, and the dish will turn out juicier. Cream is also suitable with a minimum percentage of fat content. With the specified amount of cream you won’t get a lot of sauce - they will all be absorbed into the liver and vegetables. If you want the dish to have gravy, you should add a little water.

Ingredients:

• 600 g chicken liver;
• 1 onion;
• 400 ml cream;
• 1 zucchini;
• 1 bay leaf;
• ½ tsp. allspice;
• Vegetable oil;
• Salt pepper.

Cooking method:

1. Rinse the chicken liver under running water, remove films and excess fat.
2. Cut each piece of liver into two parts and pat dry with paper towels.
3. Cut the onions into half rings, zucchini into medium-sized cubes.
4. Turn on the multicooker in the “Frying” mode, grease the bowl with vegetable oil and warm it up a little.
5. Place pieces of chicken liver into the slow cooker and fry for 15 minutes, stirring occasionally.
6. Add onion and zucchini to the liver, as well as allspice and bay leaf, stir.
7. Pour cream over all ingredients, cook in “Stew” mode for 1 hour.
8. 15 minutes before the signal, salt and pepper the dish to taste.

Interesting from the network

Liver pate is a long-known dish that can hardly surprise anyone. However, if you add some chicken hearts to it, the taste will be richer and your guests will definitely like it. At the same time, for an ideal result you will need a minimum set of ingredients! Ready-made chicken liver pate, cooked in a slow cooker, is used as a snack. You can spread it on toast, stuff eggs with it, or use it as a filling for a roll or savory cake.

Ingredients:

• 500 g chicken liver;
• 2 onions;
• 250 g chicken hearts;
• 1 carrot;
• 20 g butter;
• Salt pepper.

Cooking method:

1. Rinse the liver and hearts thoroughly, cut off all inedible parts (blood, veins, films, etc.).
2. Peel the carrots and onions, cut into large pieces of arbitrary shape.
3. Preheat the multicooker, grease the bowl with a piece of butter.
4. Place chicken hearts and liver, as well as onions and carrots, into the slow cooker.
5. Gently mix the ingredients together and cook chicken liver pate in a slow cooker for 2 hours in the “Stew” mode.
6. After an hour and a half, salt and pepper the dish to taste, add a little boiled water if necessary (if all the liquid has evaporated).
7. Grind the prepared chicken liver, hearts and vegetables using a blender until smooth.
8. Allow the pate to cool slightly and use as intended.

If you love hearty and nutritious dishes, then chicken liver with buckwheat and mushrooms will definitely appear in your home diet. This delicacy breaks all records for the content of protein and healthy carbohydrates. Perfect for those who are actively involved in sports or physical labor. Thanks to the juice that is released from the liver, buckwheat will become crumbly and aromatic. Instead of champignons, you can use any other mushrooms that you find in the refrigerator, and replace dried garlic with a couple of fresh cloves.

Ingredients:

• 400 g chicken liver;
• 300 g champignons;
• 250 g buckwheat;
• 1 onion;
• ½ tsp. dried garlic;
• 1 carrot;
• 500 ml water;
• 2 tbsp. l. vegetable oil;
• Salt pepper.

Cooking method:

1. Wash the chicken liver and cut it into large pieces.
2. Cut the onion into cubes, champignons into slices, grate the carrots on a coarse grater.
3. Select the “Baking” or “Frying” mode and grease the multicooker with vegetable oil.
4. Fry the liver for 6 minutes, stirring occasionally, then add the onion and carrots.
5. Season the contents of the multicooker with dried garlic, salt and pepper to taste.
6. Mix everything, close the multicooker lid and cook in the same mode for another 7 minutes.
7. Add mushrooms to vegetables and liver, stir, fry for 10 minutes.
8. Sort through the buckwheat, then rinse it and pour it into the multicooker bowl with the rest of the products.
9. Mix the ingredients again in the multicooker bowl, add water so that it covers the buckwheat.
10. With the lid closed and the multicooker valve open, cook the dish in the “Buckwheat”, “Grains” or “Pilaf” mode for 40 minutes.
11. 10-15 minutes before the beep, add salt and pepper to taste.

Now you know how to cook chicken liver in a slow cooker according to a recipe with a photo. Bon appetit!

Chicken liver is prepared in a slow cooker without any extra hassle or culinary processes. If you need to fry it separately in a frying pan, then in this case you can immediately cook all the ingredients in one bowl. An experienced cook hardly needs to explain how to cook chicken liver in a slow cooker, but beginners will find the following notes useful:

• To preserve all the taste of chicken liver, it should be thawed very carefully. It is best to place it in the refrigerator for a day and only then start cooking. Defrosting in water or in the microwave will spoil the taste;
• Chicken livers in a slow cooker are especially tender if you use butter instead of vegetable oil for frying;
• It is recommended to add seasonings to chicken liver, including salt and ground pepper, at the end of cooking so that they do not disturb the structure of the offal and it retains its elasticity;
• Be sure to thoroughly rinse the chicken liver before preparing any dish. Also make sure that there are no green spots, bile or films left on it - all of this can ruin the taste and consistency of the dish.

Zucchini with chicken liver is a universal solution. This appetizer does not take long to prepare, it turns out nourishing, tasty and very tender. It is almost impossible to spoil it, because the two products combine perfectly and emphasize each other’s delicate taste. The dish will become a real decoration for a dinner or holiday table.

Zucchini with chicken liver - an incredibly tender and tasty dish

Ingredients

Chicken liver 400 grams Tomatoes 2 pieces) Bulb 1 piece(s)

• Number of servings: 1
• Preparation time: 5 minutes
• Cooking time: 10 minutes

Stewed liver with zucchini: recipe

Cooking liver with early vegetables does not require much time and effort. But you will get a result that will delight you and your guests. The snack literally melts in your mouth and delights with its delicate taste.

You will need:

• 400 g liver;
• 1 kg of zucchini;
• 150 g sour cream;
• 2 tomatoes;
• bulb;
• carrot;
• spices to taste.

Clean the liver from films, rinse and dry a little. Cut into small pieces and fry in vegetable oil for 4-5 minutes until golden brown. Transfer to a plate and blot off excess oil with a napkin.

Cut the carrots into circles, the onion into half rings, and the zucchini into cubes. Place them in the same frying pan and fry for 10 minutes. Add chopped tomato, sour cream, liver and a little water, cover with a lid. Simmer for a quarter of an hour. The dish is ready and can be served.

Liver with zucchini in a slow cooker

This dish will not require much time, but the result will exceed all expectations. During cooking, the zucchini will absorb the taste and aroma of the meat and become soft and tender. For this recipe, it is best to choose young vegetables: they are juicier, and there is no need to remove the skin with a knife.

To prepare the dish you need:

• 600 g liver;
• large zucchini;
• 400 ml cream;
• bulb;
• Bay leaf;
• spices to taste.

Remove fatty layers and films from the liver, rinse and dry, cut into small pieces. Chop the onion into half rings and the zucchini into medium-sized cubes.

Set the multicooker to the “Fry” mode and lightly coat the bowl with sunflower oil. Place the liver and fry for a quarter of an hour, stirring from time to time.

Add chopped vegetables, peppercorns and a couple of bay leaves. Fill with cream. With the amount indicated in the recipe, there will not be a lot of sauce: the cream will be almost completely absorbed. For more gravy, add 100ml water to the bowl.

Leave the ingredients for an hour in the “Stew” mode. 15 minutes before expected readiness, add salt and pepper to taste.

The combination of liver and vegetables always turns out satisfying and tasty. Try different options, and you will probably find your “crown” recipe.

Today I offer a recipe for cooking liver that is healthy in all respects. The liver is baked in the oven, as opposed to traditional frying in oil, which releases carcinogens. Baked liver prepared without the use of mayonnaise. Zucchini adds not only healthfulness to this dish, but also juiciness. And the cheese crust helps preserve the tenderness and juiciness of the liver with zucchini. In addition, feta cheese is lower in calories than cheese. Baked liver can be safely included in the dietary table, if the diet does not exclude the use of liver. The liver according to this recipe can be safely offered to children. Not only because it is properly prepared from the point of view of a healthy diet, but also because liver is a natural product with which you can increase hemoglobin in case of iron deficiency anemia.

For baked liver with zucchini and cheese, we will need:

• 1 kg beef liver,
• 1 zucchini,
• 200 g cheese,
• 150 g sour cream,
• 1 clove of garlic,
• a little salt.

Baked liver, recipe

Wash a piece of beef liver and remove any films. If someone likes it, soak it in milk. Cut the liver into slices (portioned pieces) 1 - 1.5 cm thick. Lightly add salt.

Peel the zucchini and cut into thin slices (several mm thick).

Grate the cheese on a coarse grater.

Add grated garlic and a pinch of salt to the sour cream.

Place liver pieces on a dry baking sheet. You can lubricate it if you want, but I didn't. Place three slices of zucchini on each piece of liver. Spread sour cream and garlic on top of the zucchini. Cheese cheese is placed on top of the zucchini.

Try to make each piece of liver separate from the others. Preheat the oven to 190 degrees. Baked liver cooks in 25 minutes. During this time, the pieces become covered with a beautiful golden brown crust. Using a spatula, transfer the liver pieces to a plate.

You can call me to the table!
When I tried baked liver with zucchini and feta cheese, I couldn’t stop. A slight taste of garlic, soft, juicy liver…. Mmmmmmm Lunch!

I advise everyone to surprise themselves and their loved ones!
Sincerely, your Anyuta!

The whole recipe for baked liver in a video sketch:

P.S. If the network is busy, you may not be able to access it, just try again several times :)