Chicken Liver in Sour Cream with Tomato Paste
Chicken liver is rich in iron, vitamin A, B12 and choline, so it works well for a nutrient-dense protein dinner. Sour cream softens the liver flavor, while a little tomato paste brightens the sauce without adding many carbs.
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5 kg
Servings: 3 (1 serving ≈ 192 gram)
Digestion time: 3 hour
Complete protein: ✔
Rinse the chicken liver (500 g), pat it dry and trim any large connective pieces. Heat the ghee (15 g) in a skillet over medium-high heat.
Place the liver in one layer and fry for about 5 minutes, turning the pieces. Add sea salt (to taste), pepper mix (to taste), tomato paste (5 g) and sour cream 30% (55 g). Stir, cover, reduce the heat to medium and stew for another 5 minutes, until the liver stays tender but no raw blood remains inside.
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