chicken liver with tomatoes

Here is the recipes for chicken liver which is easy and quite fast to make.

You can make it spicy or no heat as you like, add some water almost in the end to make the sauce thinner and dip some pita or naan bread (any flat bread you like).

For this recipe you will need:
2-3 tbsp oil
2 medium onions, chopped
3 garlic cloves, cut into quarters
1/2 tsp ginger powder (or about 5 mm of fresh ginger, cut into small pieces)
1/2 tsp sea salt (table salt will do as well)
1 big tomato
1/4 tsp turmeric powder
1/4 tsp chili powder (optional, you can make it even spicier by adding more chili, but be careful with this spice, remember we are making liver with spices, not chili with some other ingredients)
250 g chicken liver, well washed and cut into halves or quarters
a few stems of fresh coriander (optional)

Preparation:
In a medium size pot (I used a 2 liter one) heat the oil over medium heat, add onions and fry till the onions are soft and somewhat golden brown in color. Watch carefully as they tend to burn quickly, stir frequently and do not raise the heat to fasten the process.

Meanwhile put garlic and salt in mortar and make paste, add ginger powder half way through. if using fresh ginger just add at once along with garlic and salt. I like using freshly made garlic and ginger paste as it has great flavor unlike store-bought, however, if you are in a hurry or don't want to make paste you can use ready made from the shop (about 1 - 1.5 tsp I guess).
Here is how my garlic-ginger-salt paste looked:

When onion turn golden brown add the garlic mix, stir for a couple of minutes. Add tomato and cook until the tomato begins to soften. Add turmeric and chili and continue cooking till everything is well mixed and turns into paste.
You basically want to get from this

to this

and finally to this

Once this paste is done, add chicken liver and stir on high heat to seal it. Lower the heat back to medium and cook till the liver is cooked through but still soft. Do not overcook as it will become hard and chewy. Add more salt to taste if you like.

Basically that's it. Transfer to a serving bowl, chop the coriander and sprinkle on top. Serve with freshly cut vegetables and flat bread like naan or pita.

Enjoy!!!

Let me know if you made it and how it was.

That's all...

till the next post byeeeee.

easy garlic yogurt roast chicken

Hello everyone, anyone. :)
I was a bit busy yesterday so didn't have much time to think of complicated multiple dish dinner. I had some half frozen chicken thighs in the fridge and knew I was gonna make something with them. As the time was coming closer to my husband to come home I needed something quick and easy while I was on my project. (seems like crafting is more important than eating? ;))
So I just made fast yogurt marinade, washed thighs, left the skin on, tossed them in yogurt, let them to sit there for a while, put them in the oven and cooked. I was actually still kind of busy with my project and then with my baby.

So you will need:
8 chicken thighs, bone-in, skin-on (900g)
350 - 400 grams plain yogurt
5-6 medium size garlic cloves
25-35 black and white whole peppercorns (about 1 tsp I would say)
1 tsp sea salt (I used fine one, but coarse will do as well)
20-25 whole coriander seeds (I guess it is about 1/3 teaspoon)
your mortar, deep bowl and oven.

First a washed chicken, left the skin on, it helps to preserve juices inside chicken.
Put pepper, salt, coriander and garlic cloves in your mortar and make paste. (I have a marble mortar which I really love but it is a bit noisy. Using it becomes a big issue when my baby is asleep, so I usually go to the room, not the one where my baby is sleeping, sit on the carpeted floor and mash everything. this way it is much quieter and easier. Well at least for me.) Anyways.

After making a paste, mix it with yogurt in a deep bowl, toss the chicken in and let it marinade for some time. I would say 30 minutes at least.
When the chicken is ready to be cooked, place it on the oven tray and bake at 200C.
I usually have some yogurt left, after about 20 minutes in the oven I put the rest of yogurt marinade on the chicken.
After 35 minutes of cooking the thighs were getting beautiful golden color from outside but were not yet cooked through, so I decreased the temperature to 180C for additional 15 minutes or so. I am not sure how long it was in the oven but it is easy to check if your chicken is cooked through. Just prick it with a fork and if the juices run out clear, without blood then it is all done and yummy.
Hope you will enjoy this recipe.

Let me know if you liked it.

By now take care there...

P.S. Sorry, no picture. We ate it (not the picture of course).