John Myers
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Chicken Liver / Leek in Bulgarian Clay Pots
The perfect chicken liver / leek in bulgarian clay pots recipe with a picture and simple step-by-step instructions.
- 300 g Chicken liver
- 1 tbsp Oil: sun + olive
- 200 g Leek white
- 0,5 piece Red peppers
- 0,5 piece Orange peppers
- 1 tbsp Flour
- 1 tsp Sweet paprika
- 1 tsp Organic chicken broth made from dry product
- 200 g Tomato preserves in pieces, drained
- 200 g Sugar
- 2 piece Garlic cloves fresh – if you like
- 2 piece Small bay leaves
- 1 pinch Tschubritza, rubbed Balkan savory
- 1 pinch Sea salt from the mill
- 1 pinch Black pepper from the mill
- 1 pinch Chilli from the mill
- 2 tsp Fresh leaf parsley, finely chopped
- 2 Discs Farmers bread
A huge “THANK YOU” to my cook friend Noriana
- Many years ago I once enjoyed this delicious dish on vacation in Bulgaria. Now, after a vacation, my children gave me such Bulgarian single-portion clay pots. They are “Gjuveche” (Gjüwetsche) in traditional Bulgarian painting and they do not have to be watered. There are actually no usable Bulgarian recipes on the Internet. That’s why I asked my cook friend Noriana for help. She kindly provided me with this recipe. Noriana, for this I thank you very much again!
preparation
- Thoroughly clean the chicken liver, rinse, pat dry and cut into bite-sized pieces. Remove the outer leaves from the leek, cut off the leek white, rinse thoroughly, pat dry and cut into thin slices. Core the paprika, rinse, pat dry and cut into bite-sized pieces. Drain the tomato pieces thoroughly in the sieve. Peel the garlic and cut into fine slices. Rinse the parsley, spin dry, pluck the leaves and cut them finely. Prepare the remaining ingredients. Preheat the oven to 160 ° C.
preparation
- Heat the oil moderately in a saucepan, roast the leek and paprika in it, dust with the flour and roast for another 1 to 2 minutes. Add the sweet paprika and stir. Deglaze with a little chicken stock to make the vegetables creamy. Add tomatoes, chicken liver, garlic, bay leaves and Tschubritza. Season to taste with salt, pepper and chilli, stir carefully, let sizzle for a maximum of 5 minutes and remove the bay leaves. Distribute between the two clay pots, put them with the lid in the preheated oven (lowest rack) and let simmer for about 15 minutes.
Serving
- Arrange the dish on a dinner plate in the clay pots, sprinkled with the parsley, decoratively with the farmer’s bread and enjoy. It’s a real treat.
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