Juicy Pan-Seared Chicken Liver in 10 Minutes

1. 1 Chicken liverpack 500 g ≈ $2.50 135 g
2. 2 Onions≈ $1.60 per kg 45 g
3. 3 Tomatoes≈ $4.67 per kg 60 g
4. 4 Sour cream 15%pack 300 g ≈ $1.60 45 g
5. 5 Canned green peaspack 400 g ≈ $1.00 70 g
6. 6 Salt 2 g
7. 7 Sunflower oil 14 ml
8. 8 Wheat flour 25 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse chilled chicken¹ liver and check for freshness

2. Heat a skillet with vegetable oil over medium-high heat

3. Dredge liver in flour, shaking off excess

4. Sear liver until golden brown on both sides (about 2–3 minutes total)

5. Slice onion² into half-moons and chop tomatoes³ into large chunks

6. Add onion² and tomatoes³ to the pan, season with salt, pepper, and paprika (or other spices)

7. Pour in sour⁴ cream, cover, and simmer for 8 minutes

In short

• In the planner this dish is cooked for two days: reheat on day two.