Baked chicken liver with plums
| Ingredient | Qty, g | ||
|---|---|---|---|
| Chicken liver | |||
| Onion | |||
| Butter | |||
| Cooking salt | |||
| Black pepper | |||
| Plum | |||
| Fresh thyme (thymus) | |||
| Product release: | 1 778 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 10 | ||
| 1 | ||
| 10 | ||
| 7 | ||
| 10 | ||
| 30 | ||
2 7 | ||
|---|---|---|
| Proteins | 14.5 |
| Digestible proteins | 13.2 |
| Fats | 5.7 |
| Net carbohydrates | 3.5 |
| Calories | 130 kcal |
| Indexes | |
| Glycemic index | 5.9 |
| Glycemic load | 0.6 |
| Insulin index, II | 33.4 |
| Disease inflammatory index, DII | -0.17 |
| Antioxidant, ORAC | 2 292 |
| Weight loss | Detention | Set |
|---|---|---|
| 13% | 10% | 8% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (3) | |
| |
| Nutrient | % of RDA |
|---|---|
| Copper | 351351719316? |
| Molybdenum | 898918380? |
| Iron | 65295219? |
| Selenium | 61611125634 |
| Phosphorus | 25253625? |
| Zinc | 212946215 |
| Manganese | 810129? |
| Sulfur | 8101510? |
| Sodium | 77127? |
| Potassium | 6787? |
| Nutrient | % of RDA |
|---|---|
| Arachidonic acid (AA, Omega-6) | 247114247? |
| Palmitic acid (Saturated) | 24243724? |
| Stearic acid (Saturated) | 8101310? |
Thoroughly rinse the chicken liver (1 kg) under cold water and remove all membranes. Then soak the liver in cold water for about an hour. After that, rinse it again and dry it with a paper towel.
Slice the onions (4 pcs.) into half-rings and sauté them in butter until golden brown. At the end of frying, add salt, freshly ground pepper, and fresh sage or thyme (a few sprigs) to taste to enhance the aroma.
Evenly spread the sautéed onions on the bottom of a baking dish. Place the prepared liver on top, seasoning it with salt and pepper.
Then cut the plums (5-6 pcs.) in half, remove the pits, and arrange them cut side down on the liver. Garnish the dish with sage or thyme leaves and add a few cubes of butter for extra flavor.
Bake in a preheated oven at 180 degrees for 30 minutes.
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