Pilaf With Chicken Livers

READY IN: 50mins
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.

Ingredients Nutrition


  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. Add half the scallions to skillet and saute until slightly browned; remove with slotted spoon and set aside.
  3. Melt 2 Tbs butter in a 3-quart saucepan and saute the other half of the scallions.
  4. Add the tomatoes through raisins and stir-fry 2 minutes.
  5. Add the uncooked rice and stir-fry 1 minute.
  6. Add 2 cups water, 1/2 tsp salt and pepper to taste; bring to a boil.
  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. Place the reserved livers and scallions atop the rice mixture, cover and heat through.
  9. Sprinkle with parsley and serve.

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