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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.

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Lighty March 13, 2008

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.

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evelyn/athens November 13, 2007

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.

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L DJ June 15, 2007

This was wonderful. I used 1 white onion, a 14 oz can diced tomatoes, jasmine rice, golden raisins and double slivered almonds. I omitted the pine nuts. It was easy to make and could probaby be even easier by cooking the chicken livers with 1/2 the onions while the rice mix is cooking. I would like to try it with more spices...like cinnamon! Thanks for a keeper recipe echo echo. Made for NAME Tag.

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Engrossed January 26, 2007

i really liked this recipe and it is so easy and affordable and i even omitted nuts and raisens

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c_malykh September 30, 2006
Pilaf With Chicken Livers