This Georgian-style liver with tomatoes and cilantro is bold, juicy and wonderfully aromatic, with soft liver, sweet tomatoes, red onion and plenty of fresh herbs. It comes together in one pan in about half an hour, perfect for a hearty weeknight dinner. If you enjoy liver dishes, try our Beef Liver Stroganoff and this Chicken Liver Salad.
Ingredients
- 500 g (1.1 lb) liver (chicken used here)
- 2-3 tomatoes
- 30 g (1 oz) cilantro
- 1 red onion
- 3-4 garlic cloves
- Salt and pepper
- Vegetable oil for frying
Instructions
- Rinse the liver, cut into medium pieces and sauté in oil, stirring, for 10-15 minutes — no longer.
- Add the chopped cilantro, tomatoes, onion, garlic and spices; stir, cover and rest 15 minutes.
Tips
- Do not overcook the liver, or it will turn tough; 10-15 minutes is enough.
- Let the finished dish rest covered so the tomatoes soften and the flavors meld.
- For safe cooking guidance for liver, see usda.gov.
Nutrition: per 100 g: 137 kcal, protein 14.3 g, fat 5.2 g, carbs 7.4 g