Chicken Liver with Boiled Potatoes and Fried Spinach
This hearty and flavorful dish combines the rich taste of chicken liver, the comforting simplicity of boiled potatoes, and the vibrant, garlicky kick of fried spinach. Packed with nutrients and easy to prepare, it’s perfect for a wholesome dinner. Follow this step-by-step recipe to create a balanced and delicious meal.
Chicken Liver with Boiled Potatoes and Fried Spinach
This recipe combines tender chicken liver simmered in a flavorful bouillon, soft boiled potatoes, and spicy garlic-fried spinach. Each element is simple to prepare yet packed with flavor, making it a comforting, nutrient-rich meal. Enjoy this dish with your favorite side salad or a slice of crusty bread to soak up the sauce!
Ingredients
- 500 g chicken liver (1 lb)
- 1 tbsp butter
- 50 g green onions, finely chopped (½ cup)
- 250 ml bouillon stock (chicken or vegetable) (1 cup)
- 100 g fresh spinach (3½ cups)
- 2 cloves garlic, halved
- 1 small small chili, finely chopped (adjust to taste)
- 6-7 medium potatoes
- 1 tbsp olive oil
- salt to taste
Instructions
- Prepare the Potatoes: Wash and cut them into even-sized pieces if large. Place them in a pot, cover with water, and add 1 tsp of salt. Bring to a boil and simmer for 20–25 minutes until tender. Drain and keep warm.
- Cook the Chicken Liver: Rinse the chicken livers under cold water, pat dry, and trim any connective tissue. In a large skillet, melt 1 tbsp (15g) of butter over medium heat. Add the chopped green onions and sauté for 2–3 minutes until fragrant. Add the chicken livers and cook for 4–5 minutes on each side until browned but still tender inside. Pour in the bouillon stock, reduce the heat, and simmer for 5 minutes to combine flavors. Season with salt and pepper to taste, and keep warm.
- Fry the Spinach: Heat 1 tbsp (15ml) of olive oil in a skillet over medium heat. Add the sliced garlic and chopped chili, and fry for 1–2 minutes until aromatic. Add the spinach and sauté for 2–3 minutes until wilted. Season with a pinch of salt, and remove from heat.
- Serving Suggestions: Arrange the boiled potatoes on a serving plate. Spoon the chicken liver and sauce over the potatoes. Serve the fried spinach on the side for a colorful and flavorful complement.