Chicken livers are fantastic value and absolutely delicious pan-fried with garlic and spices in this more-ish pilaf.
• Go to a butcher or chicken shop to buy chicken livers. When cooking, be careful not to cook them for longer than recommended in the recipe or they will become tough.
• For a special occasion, try marinating the chicken livers for 1 hour in a couple of tablespoons of brandy with the leaves from 2 sprigs of fresh thyme. After cooking the livers in step 3, flambé them with the brandy.