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The chicken livers are cleaned of the vines, washed well and put in a strainer, drained.
Peel the onions, wash them, cut them into small pieces and lightly fry them, just soaking them in enough oil and over low heat.
Peel a squash, grate it and chop it finely.
Wash the tomatoes, clean the seeds, cut them into cubes and put them in a pan, soaked, over the onion and garlic, until the liquid is slightly reduced.
Add to the pan drained liver water, season with: salt, pepper, chicken seasoning, paprika and oregano, then put the pan on medium heat. Cover the pan so that the livers simmer. After 3-4 minutes, turn the livers on the other side and let them simmer for another 3-4 minutes.
Meanwhile, clean the green onions, wash, cut into rounds, including stalks, and leave to wait to decorate the finished dish with them.
Remove the lid from the pan and leave the preparation on the fire for another 2-3 minutes, so that the sauce formed decreases a little. After this time, turn off the heat from the stove and "mount" the plate.
Put in the middle of the plate 3-4 tablespoons of tomato sauce, onion and garlic, which are nicely arranged, 4-5 chicken livers. Garnish with slices of green onions and serve immediately, possibly with a salad of cabbage or tomatoes.
Do not fry onions and garlic too much, so that they do not burn and become bitter. Soak them just a little, over low heat and in enough oil, until they become transparent and then they will be sweet and pleasant to the taste.
If you use too little oil, onions and garlic may burn.
Use sunflower oil, not olive oil, which is more bitter.
Temper the tomatoes only slightly, until they soften and reduce the liquid left by them.
It is good for the liver to be whole. Thus, after they start cooking in the pan, they will not crumble and will look good on the plate.
The spices are added before putting the livers to simmer, just to give them their flavor.
Boil the stewed livers for no more than 3-4 minutes on each side, then remove the lid to reduce the liquid.
The food can also be decorated with chopped parsley leaves, but green onions are more decorative and give a better taste to the dish.