
Ingredients
- 1 kg chicken livers
- 5-6 medium potatoes
- 1 tablespoon mustard
- 1 lemon
- Salt
- Pepper
- Oregano
- 1 garlic clove
- Flour
- Olive oil
- 100g water
Instructions
- Line a baking pan with parchment paper. Cut the potatoes into medium-sized pieces, then add mustard, salt, pepper, oregano, garlic, lemon juice, olive oil, and water. Mix all the ingredients well.
- Bake in a preheated oven at 170-180°C (340-350°F) for about 45-50 minutes.
For the Chicken Livers
- In a skillet, heat some olive oil. Lightly coat the livers with flour, add them to the skillet, and sauté for 2 minutes on each side. Transfer them to a bowl.
- About 15 minutes before the potatoes finish baking, place the sautéed livers with any juices over the potatoes in the oven, and continue baking until both the potatoes and livers are golden brown.
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