Perkelt chicken liver

300 g chicken liver

100 g onion

15 g Ground paprika

40 g chicken or pork fat melted

50 g tomatoes

4 Garlic - cloves

tomato puree

greens

Onions chop, fry in a little oil, season with paprika and crushed garlic.

Liver cut into large cubes and fry with the onions for 5-7 minutes, add the tomatoes, sliced, season with tomato puree and cook for another 10 minutes.

When submitting lay liver with vegetables on a platter and sprinkle with chopped herbs.

Garnish with crisp rice.