Chicken Liver with Vegetables
Bright, colorful, delicious, and healthy! Chicken liver with vegetables is a perfect recipe for the season of fresh produce. It’s both nutritious and flavorful - even those who don’t usually like liver will appreciate it when it’s sautéed with vegetables.
Updated : 12 November, 2025
Easy
About 30 min.
Ingredients
400 grams
Chicken liver
2
Bell pepper
1
Tomato
1
Cukinija
1
Eggplant
2
Garlic
2 tablespoon
Vegetable oil
2 tablespoon
Butter
10 grams
Parsley
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Choose chilled chicken liver - it will turn out juicier and more tender. Use any vegetables you like; seasonal ones work best. I used bell pepper, zucchini, eggplant, and tomato.
Step 2
Since the dish cooks quickly, prepare all vegetables beforehand. Wash the bell pepper, remove the seeds, and slice it into strips.
Step 3
Wash the tomatoes, pat dry, and cut into wedges. You may peel them first. To peel tomatoes easily: score the tops with a cross, place in boiling water for 1-2 minutes, cool slightly, and remove the skin.
Step 4
Wash the zucchini and slice into rings. If large, peel off the thick skin and remove the seeds. Leave young zucchini unpeeled.
Step 5
Slice the eggplant into rounds. To remove bitterness, salt the slices and leave for 10 minutes until they release liquid. Rinse and pat dry before cooking.
Step 6
Peel and slice the garlic into thin pieces.
Step 7
Wash and finely chop the herbs - parsley or any greens you have.
Step 8
Rinse the chicken liver, remove membranes, pat dry, and cut into large chunks. Heat 1 tbsp vegetable oil and 1 tbsp butter in a skillet. Mixing oils prevents the butter from burning and adds flavor.
Step 9
Place the liver in the pan and fry for about 7 minutes on medium heat until golden. Transfer to a plate.
Step 10
Wipe the pan with a paper towel, add another tablespoon each of butter and oil, heat over medium, and fry the eggplants on both sides until golden. Remove to a plate.
Step 11
Add zucchini to the same pan and fry until golden. Transfer to the eggplants.
Step 12
In the same skillet, fry bell pepper strips with garlic for about 5 minutes.
Step 13
Return all vegetables to the pan.
Step 14
Add tomato wedges, salt, pepper, sprinkle with chopped herbs, and mix gently.
Step 15
Add the liver to the vegetables, stir again, remove from heat, cover, and let rest for 5 minutes. Because the liver was cooked briefly, it will stay soft and juicy. Serve warm. Enjoy your meal!
Author note
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