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    You are in: Home / Recipes / Pilaf With Chicken Livers Recipe
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    Pilaf With Chicken Livers

    Pilaf With Chicken Livers. Photo by Engrossed

    1/2 Photos of Pilaf With Chicken Livers

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    echo echo's Note:

    A Turkish dish. My preference is to reduce the amounts of butter and salt from what is shown. Please be warned that chicken livers have a taste that does not appeal to everybody.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a skillet, saute chicken livers in 2 Tbs butter 5 minutes or until done; remove from the pan, sprinkle with 1/2 tsp salt and pepper and set aside.
    2. 2
      Add half the scallions to skillet and saute until slightly browned; remove with slotted spoon and set aside.
    3. 3
      Melt 2 Tbs butter in a 3-quart saucepan and saute the other half of the scallions.
    4. 4
      Add the tomatoes through raisins and stir-fry 2 minutes.
    5. 5
      Add the uncooked rice and stir-fry 1 minute.
    6. 6
      Add 2 cups water, 1/2 tsp salt and pepper to taste; bring to a boil.
    7. 7
      Stir with a fork, reduce heat to a very low simmer, cover and cook 25 minutes or until rice absorbs all the liquid.
    8. 8
      Place the reserved livers and scallions atop the rice mixture, cover and heat through.
    9. 9
      Sprinkle with parsley and serve.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on March 13, 2008

      45

      Discovered some chicken liver in the freezer yday, and chose this recipe to "dispose" of it. Both DH and I are fans of chicken liver, and we liked this quite a bit. Changes I made: -used .5 T of melted solidified chicken fat for each frying stage -did not seed or peel the tomato -used more pine nuts instead of almonds -used 1 c chardonnay and 1 c home-made stock instead of 2 c water -used 3 T cilantro instead of parsley - it's what I had Next time (and there will be a next time) I'll add some lemon zest and some spice - perhaps a dash of cayenne and a t of turmeric. Regardless, a very nice, quick, and easy dish.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 13, 2007

      55

      Dh raved about this dish. The combination of ingredients is excellent, resulting in a very savoury pilaf. A good way to use chicken livers - economical, too.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 15, 2007

      55

      Fan of chicken livers so this caught my eye. I usually just fry em up for my self and serve the family something else. I decided to pamper me tonight. Everyone wanted a taste. Now they tell me if I make them this way they'll eat them. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Pilaf With Chicken Livers

    Serving Size: 1 (290 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 499.4
     
    Calories from Fat 202
    40%
    Total Fat 22.5 g
    34%
    Saturated Fat 9.5 g
    47%
    Cholesterol 421.7 mg
    140%
    Sodium 791.3 mg
    32%
    Total Carbohydrate 49.2 g
    16%
    Dietary Fiber 3.8 g
    15%
    Sugars 5.8 g
    23%
    Protein 25.3 g
    50%

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