Kasha with chunks and chicken liver

Ingredients

• 60 g of chicken pieces (heads, wings, legs)
• 20 g of chicken liver
• 4 chicken breasts
• 1 tablespoon of chopped chicken
• 30 g vegetable mix
• 10 grams of hot pepper
• 20 grams of mushrooms
• 1 teaspoon of oil paint
• 1 black onion
• 1 tablespoon of finely chopped parsley
• 2 tablespoons of chicken broth
• salt
• pepper

In a pan, brown the chicken pieces in the chicken fat until they are golden brown and cooked through.

Add the chicken slices, vegetable mix, hot pepper, mushrooms, black onion, and chopped parsley. Cook for 10 minutes over high heat.

Reduce the heat, season with salt and pepper, cover, and cook for another 10 minutes.

Gradually add hot water or soup to the meat, stirring frequently, until it becomes tender.

In a hot pan, brown the chicken pieces and chicken liver until they are golden brown.

In a pot, pour in 400 ml of water, add the pieces of chicken and chicken liver, mushrooms, and the oil paint. Cook for 30 minutes in a preheated oven at 180 °C.

Combine the cooked kasha with the chopped chili peppers and mushrooms.

Serve in a dish, place one half of a bowl, and decorate with pieces of roasted chicken and fresh parsley sprigs.

Serve with radishes, a fall salad, or another seasonal salad.