Chicken livers with tomato and garlic sauce

In addition, it is prepared very quickly and is liked by the whole family. Even children eat it with great appetite. In the country, at my grandparents', the liver was the one we ate the first time when my grandfather cut up a chicken. My grandmother would throw it on the hot coals and sprinkle it with coarse salt. We ate it like that, hot, with homemade bread and it seemed brilliant to me. I would have liked there to be more, but maybe that's why I liked it so much.

I still make chicken liver with tomato and garlic sauce quite often because I really like eating it with soft polenta. I usually buy a liver casserole and cook it the same day to keep it as fresh as possible. My husband doesn't really eat liver, so I usually cook it for myself. He accepts it very rarely and then only in Moroccan dishes. I put liver in chicken soup for my kids and they eat it that way too.

My husband really likes beef and lamb liver, though, and I make it for him with tomatoes and peas. It's a Moroccan holiday dish that almost every family in Morocco eats. It's as popular as chicken gizzards are here at Easter. I also like gizzards a lot, and I make it every year for Easter. I make a double portion because I give one to my parents too.

How do we make the best chicken livers with tomato sauce?

For this recipe for chicken livers with tomato sauce you don't need many ingredients, not even some that are hard to find. First of all, you need chicken liver. It should be fresh, have a bright color and not smell. To be as tender as possible, I like to put it in milk for at least an hour. It can be kept longer, even overnight. To keep it juicy, I browned the liver on both sides in batches. We don't put too many in the pan so that they can brown.

They don't have to be fully cooked inside, just browned on the outside. This way the liver will stay creamy on the inside and will be very tasty. If you don't want to use chicken liver, you can replace it with turkey liver. Cook it the same way, leaving it in the milk beforehand. Be sure to dry the liver as well as possible before frying it.

The sauce for these chicken livers with tomato sauce is also simple and quick. We first sauté the onion and make sure to just let it soften. Then we add the garlic and don't cook it too long so it doesn't become bitter. You can then add pureed tomatoes, homemade broth or tomato juice. Don't add tomato paste or tomato concentrate. It's too acidic and the taste isn't what you want in this recipe.

To flavor the sauce I used fresh thyme and bay leaves from my garden. I have been growing them for many years and use them daily. Let the sauce boil by adding water, and at the end put the liver back in. Leave the liver to cook and the dish is ready. Just put parsley or dill on top and make a polenta. It is delicious! Try the stew of gizzards and hearts if you like chicken organs and you will thank me!