Fry the nuts in a dry, heated frying pan, stirring constantly, for 6 minutes. Then chop with a knife into large crumbs. Wash greens, dry and chop.
Wash the chicken liver, remove the fatty layers. Heat oil in a saucepan. Fry the liver over high heat, 4 minutes. Reduce heat to medium, add broth and cook for 10 minutes. Add sour cream, mix.
Add nuts and roasting spices. Stir and cook for 5 more minutes. Sprinkle the dish with herbs before serving.