Make this traditional Shabbos dish without any mess!
I am all for making things super easy and quick. B”H we all have busy lives and I was so honored when Between Carpools reached out to me to do a guest post!
I have this love/hate relationship with liver. Some shabbosos I can’t get enough of it. A good creamy liver dipped into challah with some chummus…. Mmmmmm. And yet, I can also go for months without touching it. I think one of the reasons is I found the sautéing of the onions and liver very tedious. Not to mention the smell it gave my house…
and one day I had a small batch of liver and figured why not? Lemme try it in the oven. I made it and voila! It was so easy and so amazing!!
Combine all ingredients in a 9×13 pan.
Once the liver is done you can serve it like this or continue on to make it creamy by adding 2-3 hard boiled eggs and about 1/2 a cup of mayo and running it through the food processor.
9×13 life: Liver and Onions In the Oven
Ingredients
- Approx 1.5 lbs broiled chicken liver
- 2 medium onions, chopped
- ½ – ¾ cup cup oil
- 1 tbsp paprika
- 1 tsp smoked paprika
- Salt and pepper
- 1 tsp garlic powder
- 1 tbsp ketchup
Instructions
- Preheat oven to 400°F.
- Combine all ingredients in a 9×13 pan. Bake at 400° for 45 min or until nice and brown and crispy.
- Best served fresh, but can last up to 3 days in your fridge. Enjoy!
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