Mouth-watering, flavoured and very tasty chicken liver and hearts paprikash – you can cook it for family or holiday dinner. <br /><br />✅ Ingredients:<br />• chicken hearts – 2 lb / 900 g <br />• chicken liver – 1 lb / 450 g <br />• bulb onion – 13 oz / 370 g <br />• garlic – 4 cloves <br />• vegetable oil – 2 tbsp <br />• butter – 1 oz / 30 g <br />• sour cream 20% - ½ cup / 300 g <br />• dried thyme – 1 tsp <br />• ground sweet paprika – 1 tbsp <br />• dried coriander – 1 tsp <br />• ground black pepper – ½ tsp <br />• fresh parsley – 2 tbsp / 10 g <br />• water – ½ cup / 130 ml <br />• salt – 2 tsp <br /><br />✅ You will need:<br />• pan <br />• carving board <br />• bowl <br /><br /> Preparation: <br />1. Wash the chicken hearts and liver and remove extra fat, vessels and membrane. <br />2. Heat a pan, add vegetable oil, butter, chopped bulb onion and fry stirring for 5 minutes over medium heat. <br />3. Add the chopped up garlic and fry stirring over medium heat for 2 minutes. <br />4. Add the chicken hearts and keep frying for 5 minutes over low heat. <br />5. Add 1/2 cup / 130 ml of water, stir, cover a lid and simmer for 40 minutes. <br />6. Add the salt, ground black pepper, sweet paprika, dried coriander and thyme, sour cream, chopped parsley and stir. <br />7. Add the cut chicken liver and cook for 5-6 minutes over low heat stirring occasionally. <br />8. Sprinkle your paprikash with fresh parsley leaves. <br /> <br />❗️Advices:<br />1. It is necessarily to remove extra fat and vessels out of hearts and cut off sinew out of liver. <br />2. Follow cooking time when frying liver – it may become dry and rubber if over cooked. <br />3. Hearts and liver need different time for cooking so can`t be laid at a time.
