Recipe by echo echo
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.
Top Review by Lighty
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.
- 1 lb chicken liver, washed and patted dry
- 4 tablespoons butter
- 1 teaspoon salt
- 1 1⁄2 cups thinly sliced scallions
- 2 medium tomatoes, peeled, seeded and chopped
- 2 tablespoons pine nuts
- 2 tablespoons chopped almonds
- 2 tablespoons raisins
- 1 cup uncooked white rice
- 2 tablespoons chopped fresh parsley
Directions See How It's Made
- 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.
- Add half the scallions to skillet and saute until slightly browned; remove with slotted spoon and set aside.
- Melt 2 Tbs butter in a 3-quart saucepan and saute the other half of the scallions.
- Add the tomatoes through raisins and stir-fry 2 minutes.
- Add the uncooked rice and stir-fry 1 minute.
- Add 2 cups water, 1/2 tsp salt and pepper to taste; bring to a boil.
- Stir with a fork, reduce heat to a very low simmer, cover and cook 25 minutes or until rice absorbs all the liquid.
- Place the reserved livers and scallions atop the rice mixture, cover and heat through.
- Sprinkle with parsley and serve.