Chicken Liver Pilaf
Ready In: 40 mins
Serves: 4
Ingredients
- 2 cups long-grain rice
- 5 cups water
- 1 chicken stock cube
- 1 medium onion, minced (about 3/4 cup)
- 10 ounces chicken livers
- 8 ounces butter
- 2 tablespoons currants or 2 tablespoons raisins
- 2 tablespoons pine nuts (I often sub toasted, slivered almonds)
- 1 teaspoon cumin
- 1⁄2 teaspoon allspice
- 1⁄4 teaspoon cinnamon
- salt and pepper
Directions
- Cook the livers in 1 tblsp of the butter, and when firm outside, cool and mince into small cubes.
- Saute the onion and livers in the remaining butter.
- Add the rice and stir to coat the rice with fat.
- Cook like this for 2 minutes, stirring occasionally.
- Add the water, currants, pine nuts and spices and bring to the boil.
- Cover and cook for about 20 minutes, when all the water has been absorbed and the rice is cooked.
- Remove lid of pan, cover with a clean dish towel and replace lid.
- Allow to steam for 10 minutes.
- Remove lid and fluff rice with a fork.
- Note: if you have chicken stock, replace the water with that and forego the stock cube.
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