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Chicken Liver Pilav w/Nuts by Vernalisa

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  • Chicken Liver Pilav w/Nuts by Vernalisa

    Posted May 05, 2006 08:58 AM

    This sounds like a good Greek recipe for chicken livers with a difference.
    my sister made this dish says it was wonderful I for one love chicken livers

    Servings: 4

    500 g chicken livers
    200 g rice
    75 g butter
    salt & freshly ground black pepper
    1 bunch spring onions, thinly sliced
    45 g pine nuts
    30 g almonds, slivered
    2 tablespoons seeded raisins
    2 tomatoes, peeled seeded and chopped
    500 ml water
    extra sping onions, to garnish

    Rinse chicken livers, trim as necessary, cutting off any dark sections and dry them.

    Cover rice with boiling water, stir well and pour into a sieve. Rinse with cold water until water runs clear.

    Heat 45g. butter in pan, cook livers for 3 mins until brown but still pink inside. Season with salt and pepper and remove from pan.

    Add half the spring onions to the pan and saute until lightly golden. Drain and set aside.

    Heat remaining butter in a heavy based pan. Saute remaining spring onions for a few minutes then add pine nuts, almonds, raisins and saute for 2 minutes.

    Add tomatoes rice and water with salt and pepper to taste. Bring to the boil, reduce heat and cover and simmer for 20 minutes.

    Top the rice with extra spring onions and livers. Reduce heat to very low and cook for further 10 to 15 minutes.

    Fluff up rice with a fork and serve hot.