Pan-Fried Chicken Liver with Bell Pepper, Carrot, and Onion

Chicken liver (300 g): rinse, pat dry, remove any connective tissue, and cut into small pieces. Peel and slice onion (80 g) into half-rings. Wash and peel carrot (100 g), then grate it coarsely. Wash bell pepper (300 g), remove the seeds, and cut it into rings or half-rings.

Fry the liver in a well-heated pan for 3–5 minutes, until browned on the outside. Add the prepared vegetables, season with table salt (2 g) and black pepper (1 g), then fry for 8–10 minutes more, until the vegetables are tender and the liver is fully cooked.