Chicken Liver Pilaf
40 minutes
Chicken livers are fantastic value and absolutely delicious pan-fried with garlic and spices in this more-ish pilaf.
Zoë Harpham
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Ingredients
Serves: 4
- 1½ tablespoons olive oil
- 1 large onion, finely chopped
- 1 cup long-grain white rice
- salt and freshly ground black pepper
- 450 g chicken livers, thawed if bought frozen
- 1 garlic clove, thinly sliced
- ½ teaspoon ground cumin
- ¼ teaspoon paprika
- 1 tablespoon red wine vinegar
Directions
Preparation:15min ›
Cook:25min ›
Ready in:40min
- Heat 1 tablespoon of the oil in a saucepan, add the onion and sauté gently for 5 minutes, until softened. Add the rice and stir for 1 minute until the grains become transparent, then add 2 cups of boiling water and a pinch of salt. Cover and cook gently for 18 minutes, or until the rice is tender.
- Meanwhile, rinse the livers, pat dry on paper towels, then cut into small, even-sized pieces, removing any gristly bits. Heat the remaining oil in a non-stick frying pan, add the garlic, sauté for 1–2 minutes, then discard the garlic.
- Add the livers to the oil and cook over a moderate heat for 3–4 minutes, turning regularly. Sprinkle with cumin, paprika and salt and pepper to season. Remove the livers to a dish.
- Add the vinegar and 1½ tablespoons water to the frying pan and bring to the boil, scraping the bottom of the pan with a wooden spatula. Return the livers to the pan to keep warm in the juices, while serving the rice.
- Drain the rice, if necessary, then heap it onto four serving plates. Top with the livers and pan juices and serve.
cook's tips
• 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.
