Buckwheat and Chicken Liver Sauté

This Buckwheat and Chicken Liver Sauté combines earthy flavors and savory aromas to create a comforting dish. The nutty taste of buckwheat pairs beautifully with tender chicken livers, creating a delightful balance of flavors. Nutritious and hearty, this dish is rich in proteins and essential nutrients. The combination of carrots and onions adds a touch of sweetness, enhancing the overall taste. Perfect for a cozy dinner, this sauté is easy to prepare, making it ideal for busy weeknights. With aromatic herbs and spices, it offers a satisfying depth of flavor. Easily adaptable for different dietary preferences, it's a versatile dish that will please many palates. This recipe celebrates traditional flavors while introducing a new twist to your mealtime. Enjoy it as a standalone meal or paired with your favorite side dish for a wholesome dining experience.

Ingredients

Main Ingredients

• 500 g chicken livers
• 200 g buckwheat
• 1 carrot
• 1 onion
• 2 cloves garlic
• 0.5 l water

Spices and Seasonings

• Salt
• Pepper
• Dried herbs mix
• Spring onions

Preparation Time

• 35 minutes (including preparation and cooking)

Step-by-Step Instruction

1. Rinse the buckwheat under running water and drain.
2. In a medium saucepan, cover the buckwheat with 0.5 liters of hot water. Add a pinch of salt.
3. Cover the saucepan and cook the buckwheat on low heat for 10 minutes without stirring.
4. Once done, remove from heat and let it sit covered for another 10 minutes. This will allow the buckwheat to absorb the remaining water and become fluffy.
5. Chop the onion finely and grate the carrot into thin shreds.
6. Heat a tablespoon of oil in a large skillet over medium heat.
7. Sauté the chopped onion until it becomes translucent.
8. Add the grated carrot and continue to sauté until it's slightly softened.
9. While the vegetables are cooking, cut the chicken livers into smaller pieces.
10. Add the chicken livers to the skillet with the vegetables.
11. Sprinkle with salt, pepper, and your choice of dried herbs, stirring well.
12. Continue cooking while stirring until the livers are browned on the outside but still tender inside.
13. Gently fold in the cooked buckwheat and mix thoroughly with the liver and vegetable mixture.
14. Mince the garlic cloves and add them to the skillet, sautéing for another two to three minutes.
15. Adjust the seasoning according to taste.
16. Remove the skillet from heat and give it a final stir.
17. Finely chop the spring onions for garnishing.
18. Serve the sauté garnished with fresh spring onions.
19. Allow the flavors to meld for a minute before serving warm.
20. Enjoy your meal with a simple side salad or roasted vegetables for a complete dinner.

Tips

• Substitute chicken livers with turkey livers for a milder flavor.
• Add a dash of soy sauce for an umami boost.
• If you prefer more heat, include a pinch of chili flakes.
• Use fresh herbs instead of dried for a more vibrant taste.

Nutritions

• Calories: Approximately 350 per serving
• Protein: 25g
• Fats: 10g
• Carbohydrates: 45g

Variations

• Vegetarian Option: Replace chicken livers with mushrooms and chickpeas.
• Gluten-Free: Ensure your buckwheat is certified gluten-free.
• Add Vegetables: Incorporate bell peppers or zucchini for extra color and nutrition.

Serving Suggestions

• Pair with a green salad with vinaigrette dressing.
• Serve alongside steamed broccoli or asparagus.
• Complement with a crusty bread or a soft dinner roll.

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