Chicken liver in orange sauce with capers


-Chicken liver — 700-800 g
-Onion — 1 PC.
-Oranges — 2 pieces
-Garlic — 1-2 cloves
-Capers — 2 tbsp
-Salt, pepper, nutmeg — to taste
-Vegetable oil — for frying
-Rice — 300 g (4x)
-Water — 450 ml
-Butter — 50-70 g
-Salt — to taste


1. Liver wash, cut not too fine, put in a colander to let the water flows. Onions finely chop. Heat oil in a pan, fry the onion. Oranges clean so that there is no white skins on them. Cut into cubes, to send to the onion. Garlic crush with side of knife and send to the pan. Add salt, ground nutmeg. Fry everything for 5 minutes.
2. Add the liver and stir fry for 5 minutes over high heat, stirring occasionally.
3. Reduce the heat, cover and simmer until tender liver 20-25 minutes. Add capers and simmer for another 5 minutes.
4. Now the promised crisp rice...
Rinse the rice in cold water so that the water was clear. Put in a colander to drain water. To boil water. Place the rice in a saucepan, add boiling water, cover tightly and put on fire. Now the most important: to cook for 12 minutes, not 10, not 15. First 3 minutes on high heat (lid not to open!), the remaining minutes — on a small. After 12 minutes turn off the flame and open the lid, and wait just so much cooked rice, i.e. 12 minutes. After 12 minutes, open the lid, put the plums. oil, salt and stir. The rice ready!

Uploaded: Aug 25, 2015

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published 1 year ago