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 honoured 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!!
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.
- Approx 1.5 lbs broiled chicken liver
- 2 medium onions, chopped
- ½ to ¾ cup oil
- 1 Tbl paprika
- 1 tsp smoked paprika
- Salt and pepper
- 1 tsp garlic powder
- 1 Tbl ketchup
- Preheat oven to 400F.
- Combine all ingredients in a 9x13 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!
**this recipe can easily be halved or doubled