Chicken Liver or Sakadat Saute Recipe (With White Wine)
This chicken liver or Sakadat sauté recipe is cooked in a pan in a short time with onion and garlic. It is flavored with cumin, paprika, cloves and laurel; Add white wine and whisk quickly. The ingredients are practical, the how-to steps are short and clear.
Ingredients
For giblets/liver
Step-by-Step Method
Preparation
Check the liver or giblets and clean the membranes, if any, chop large pieces into equal sizes. Chop the onion, mince the garlic; Keep spices ready on hand.
Saute the onion
Heat the pan over medium-high heat. Add the olive oil, add the onion and cook for 2-3 minutes until it softens.
Add garlic and spices
Add the garlic and stir for about 30 seconds until fragrant. Add cumin, paprika, cloves, bay and hot pepper flakes if desired; Stir briefly without burning the spices.
Cook the liver/giblets
Add the liver or offal to the pan. Sauté quickly for 3–4 minutes, until the outside is colored and the inside is cooked without getting too dry. Cooking too long; It may harden.
Deglaze with wine
Pour in the white wine. Scrape the bottom of the pan with a spatula to dissolve the aroma, cook for 1–2 minutes until the wine has absorbed a little.
Serve
Remove the bay leaf and cloves. Serve while hot; If you want, serve it with rice or toast.