Village-Style Chicken Livers in a Clay Pot
- chicken livers - 17.5 oz (500 g)
- onions - 17.5 oz (500 g)
- peppers - 10.5 oz (300 g), roasted
- tomatoes - 10.5 oz (300 g), grated
- parsley - 1/2 bunch, fresh
- oil - 4 tbsp
- paprika - 1 tbsp
- sugar - 1 tsp
- black pepper - to taste
- salt - to taste
Wash the chicken livers well in a colander under running water.
Put the livers in a large pan with half the oil and cook until their water evaporates completely. Stir them from time to time. Once they start to crisp, pour in the remaining oil and add the onions that have been chopped into crescents. Stir and cook until the onions soften.
Remove from the stove and pour the livers into a clay pot.
Season with black pepper, salt, sugar and paprika. Stir well and put it to bake in a slightly heated oven, then increase the heat to 392°F (200 °C).
Bake for about 15 min.