Traditional recipes

Couscous with liver stew, chicken hearts and mushrooms

Couscous with liver stew, chicken hearts and mushrooms

I learned from my aunt to scald the onion before using it in the stew (at least) to get the strength out of it, which some of them cause burns.

So, I boiled the water, and until it boiled, I cleaned, washed and cut the onion. I put the chopped onion in boiling water for 2-3 minutes, after which I strained it. The stove fire does not go out when the water starts to boil and when the onion is put in the water.

Then, in a pan, I put oil, and when it started to sizzle, I put the strained onion and left it to harden a little.

After that, I added the livers and hearts and left them to harden for 2-3 minutes.

Then I put the canned mushrooms, salt, pepper and paprika and left them to fry for another minute.

I extinguished with 300 ml of water and left them to boil, over low heat, until the water decreased.

Separately, I prepared the couscous. So, I put, in a bowl, 200 g of couscous, salt and butter.

When the 200 ml of water boiled, I put them over the couscous and mixed well.

Then I let the couscous swell and cool.

Once the couscous cooled and the stew was perfectly done, I served them with great appetite!


How to make stew from liver, pipote and chicken hearts

For starters, chicken entrails (livers, pipettes and hearts) they will be washed in water, then drained and added over them lemon juice, pepper (with the role of eliminating the blood and the specific smell of the bird ), mixing them and leave for about 20 minutes.

Meanwhile, in a adhering pan will be put vegetable oil heat it, then add the hardened onion (until it becomes translucent, slightly golden), stirring constantly with a spatula.

Garlic cleaned and cut very finely will add over onion, left to harden together about 1 minute, will kapia pepper coarsely cut, sliced ​​mushrooms and tomatoes cleaned of skin (or left in their shape, with shell), for approx 5 minutes.

Chicken entrails (livers, pipettes and hearts), after marinating in pepper and lemon juice, they will be rinsed again with warm water and added to the pan, covering it with a lid and left to boil over low heat, for approx. 30-35 minutes (until the entrails are cooked well enough and form a viscous sauce).

During cooking, stew season to taste with salt, ground pepper and cumin powder.

Stew of hearts, pipettes and hearts will serve hot with fresh bread, with seasonal salad or with vinegar / cucumber donuts.


& # 8211 2 cups rice
& # 8211 1 kg of pipettes mixed with chicken hearts
& # 8211 4 onions
& # 8211 3 carrots
& # 8211 2 peppers
& # 8211 4 cubes of Maggi Chicken Taste
& # 8211 salt and pepper to taste
& # 8211 patrunjel.

Wash the pipettes and hearts, boil them in 4 liters of water, remove the foam then add the Maggi cubes and let them boil together.
While the meat is boiling, wash the vegetables, clean them and then cut the pepper into cubes, grate the carrot and finely chop the onion. Prepare the parsley, washing and chopping finely.
Measure 2 cups of rice, clean it of impurities, wash in 3-4 waters.
When the pipettes and hearts have boiled, remove them from the water and let them drain a little, then fry the pipettes in hot oil.
Cook the onion, then add the grated carrot and diced pepper. When they are all hardened, add the rice, stirring for 5 minutes with a wooden spoon, to harden it and leave the whole grain. Then add a cup of water in which they boiled the pipettes together with the hearts (using the same cup with which the rice was measured), until it reaches 7 cups. Add salt and pepper to taste. When the rice grain is almost cooked, add the parsley, pipettes and chicken hearts, mix, then cover perfectly with a lid and a few tablecloths, so that the rice continues to swell and absorb all the juice.

Serve hot, along with pickles.

Try this VIDEO recipe too


Couscous with Liver Stew and Chicken and Mushroom Hearts

I learned from my aunt to scald the onion before using it in the stew (at least) to get the strength out of it, which some of them cause burns.

So, I boiled the water, and until it boiled, I cleaned, washed and cut the onion. I put the chopped onion in boiling water for 2-3 minutes, after which I strained it. The stove fire does not go out when the water starts to boil and when the onion is put in the water.

Then, in a pan, I put oil, and when it started to sizzle, I put the strained onion and left it to harden a little. Then, I added, the canned mushrooms, livers and hearts and left them to harden for 2-3 minutes. After that, I put salt, pepper and paprika and left them to fry for another minute. I extinguished with 300ml of water and left them to boil, over low heat, until the water decreased.

Separately, I prepared the couscous. So, I put, in a bowl, 200g of couscous, salt and butter, and when the 200ml of water boiled, I put them over the couscous and mixed well. Then I let the couscous swell and cool.

Once the couscous cooled and the stew was perfectly done, I served them with great appetite!


Stew of hearts, pipettes and chicken liver

I found in the market frequented after business hours :), a chicken store and I immediately thought to try the products. And because I missed a stew, I bought pipettes, hearts and liver. The recipe is simple, when you say stew you are already thinking of hardened onions, meat and sauce.

  • 450g pipettes and chicken hearts
  • 300g liver
  • 1 large onion
  • 1 tablespoon pepper paste (optional, can be replaced with paprika)
  • 1 tablespoon flour
  • 150ml milk
  • oil, salt, pepper

Peel an onion and finely chop it and then heat it in a pan. Add the pipettes and hearts, mix and let the lid drop for a few minutes. Add the livers, mix lightly, add the pepper paste and a glass and a half of water. I put the livers at the beginning and not at the end, although they boil fast enough so that I don't sit next to the stove :). Cover with a lid and let it cook over low heat.

When the meat is done, season with salt and pepper.

If you want you can leave it like this but I prefer the sauce to be a little thicker so I mixed a tablespoon of flour with milk and added it to the stew. Optionally you can add 2-3 cloves of crushed garlic and chopped green parsley.

Serve with polenta and pickles. And maybe with a little cheese :).

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Chicken stew

Chicken tinsel, traditional Romanian food. Ostopel recipe with chicken, a dish with tomato and garlic sauce. Step by step recipe for ostropel, for lunch or dinner, with hot polenta.

I don't know what were the foods that marked your childhood, but if you are approaching 40 years old, it is possible that chicken ostropel to be among them. I can honestly tell you that I didn't go after him when I was little, I'm generally not a fan of chicken dishes, but in time I started to appreciate him and eat him with great pleasure, even to I ask for a second portion.

The other day I missed the chicken ostropel recipe made by my mother, so I didn't think too much about it and I prepared it, according to my mother's recipe. The recipe for ostropel varies from one area to another, some recipes are enriched with many vegetables and spices, others not. I make it simple, just with chicken, lots of garlic and tomatoes. With a portion of hot polenta by our side, we really don't need anything else.

For this Chicken ostropel recipe with garlic we used a delicious can of diced Sun Food peeled tomatoes, excellent for tasty food.


Stew of hearts and mushrooms

Stew of hearts and mushrooms from: chicken hearts, mushrooms, onions, sour cream, parsley, oil, salt, pepper.

Ingredient:

  • 250 g chicken hearts
  • a can of mushrooms
  • an onion
  • 250 ml cooking cream
  • 1/2 bunch parsley
  • a tablespoon of oil
  • salt and pepper

Method of preparation:

Put the chopped onion in the oil to harden and, when it has softened, add the well-washed hearts. Leave for a minute, cover with water, cover and simmer for 30 minutes.

Then add the mushrooms, whole if they are about a sip, and let them boil for another 10 minutes, adding a little water.

Add cream, cook for another 5 minutes, remove from the heat, season with salt and pepper and bring to the table with the greens.


Ingredients Chicken liver with onion

500 gr chicken liver
1 large onion (about 150 gr)
1/2 teaspoon dried thyme (or 1 thread fresh thyme)
1/2 rosemary thread
1/2 teaspoon pepper
1 teaspoon of paprika
1 teaspoon natural vegeta
salt
40 gr butter
2 tablespoons oil
milk
parsley for serving

Preparation Chicken liver with onion

  1. Wash the liver in more water. Then cover with milk and leave for at least 30 minutes.
  2. Melt the butter in a pan and add the oil. Cut the onion into scales and sauté only until soft.
  3. Drain the livers well with milk and place them over the onion. Let fry over medium heat until lightly browned, about 3 minutes. Turn them one by one and let them fry on the other side for 3 minutes. Try not to stir in the pot, if you think there is a risk that the onion will burn or stick to the bottom, just shake the pan with back and forth movements.
  4. Fill a cup with water and dissolve in it all the spices: paprika, thyme, pepper, finely chopped rosemary leaves, vegeta. Pour water over the liver, so that they are more than half covered. Salt to taste. Bring to a boil over medium heat for approx. 10 to 15 minutes, just until the sauce on them drops. Try to stir as little as possible in the pot so that the livers do not break, again it is better to shake the pan.
  5. Serve with polenta or mashed potatoes and sprinkled with chopped parsley.

2. Fry the liver with onion

3. Fry them on the other side as well

4. Boil them with spices

5. Chicken liver with onion


Couscous with liver stew, chicken hearts and mushrooms - Recipes

Mediterranean food of chicken hearts and liver is particularly tasty, and the play of colors makes it even more appetizing. Try it and you will not regret it!
Good appetite!


Video: Κους Κους με μανιτάρια (January 2022).