Biotin Benefits Through Foods
With this great recipe below, you’re sure to enjoy a dish that will whisk you on a foodie fantasy which isn’t only flavorful, but good for you as well.
With this great recipe below, you’re sure to enjoy a dish that will whisk you on a foodie fantasy which isn’t only flavorful, but good for you as well.
Many people are starting to be more and more aware of and concerned with their well-being. We’re all trying to consume as many items that are rich in vitamins required within our bodies each day. Vitamin b7, more popularly called biotin, is one vitamin we all need on a daily basis to supply us with enough energy.
This Greek chicken liver recipe is guaranteed to not only supply you with the needed volumes of biotin and other essential vitamins, but will also take your taste buds on a vacation to Greece without leaving the comfort of your home.
YOUR RECIPE INGREDIENTS
1 pound of eggplant, sliced to ½ inch thickness
5 tablespoons of flour
1 tsp of salt
2 tablespoons of vegetable oil (any kind of oil will do as preferred)
4 tbsp (half a stick) of butter or margarine
1 ½ lbs of chicken liver, washed and cut
1 medium-sized onion, sliced
½ tsp of chopped basil leaf
1 can of condensed chicken broth
2 ripe tomatoes, peeled and cut
2 tablespoons of chopped parsley
PREPARE THE MEAL
Mix 3 tablespoons of salt and flour
Coat the eggplant with this mixture and set aside onto a plate
On a good-sized pan, pour oil and two tablespoons of butter and sauté eggplant slices for about 3 minutes or until desired texture of the eggplant is obtained
Take one of your serving dishes and place the pan-fried eggplants with overlapping skin parts
Set aside without allowing it to cool too much
On same pan, add what’s left of the butter and sauté onions and livers until brown and cooked. This can take just about six minutes.
Add remaining flour and spray chopped basil leaf
Add chicken broth and allow to cook further
Keep under medium heat until mixture boils. This should take just about one minute
Add your tomatoes and cover the pan
Lower heat and let it simmer for just about 5 minutes
YOUR RECIPE INGREDIENTS
1 pound of eggplant, sliced to ½ inch thickness
5 tablespoons of flour
1 tsp of salt
2 tablespoons of vegetable oil (any kind of oil will do as preferred)
4 tbsp (half a stick) of butter or margarine
1 ½ lbs of chicken liver, washed and cut
1 medium-sized onion, sliced
½ tsp of chopped basil leaf
1 can of condensed chicken broth
2 ripe tomatoes, peeled and cut
2 tablespoons of chopped parsley
PREPARE THE MEAL
Mix 3 tablespoons of salt and flour
Coat the eggplant with this mixture and set aside onto a plate
On a good-sized pan, pour oil and two tablespoons of butter and sauté eggplant slices for about 3 minutes or until desired texture of the eggplant is obtained
Take one of your serving dishes and place the pan-fried eggplants with overlapping skin parts
Set aside without allowing it to cool too much
On same pan, add what’s left of the butter and sauté onions and livers until brown and cooked. This can take just about six minutes.
Add remaining flour and spray chopped basil leaf
Add chicken broth and allow to cook further
Keep under medium heat until mixture boils. This should take just about one minute
Add your tomatoes and cover the pan
Lower heat and let it simmer for just about 5 minutes
When serving, spoon the mixture at the center of the plated eggplants and you are now ready to dig in.
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