Chicken Liver Pilaf
Chicken Liver Pilaf



  • 2 tbsp butter
  • 4 chopped garlic cloves
  • 1 onion, chopped
  • 2 tbsp pine nuts
  • 2 tbsp almond flakes
  • 1 tbsp currants
  • ½ tsp allspice
  • 1 tsp dried basil
  • 450g chicken livers, chopped
  • Salt and pepper
  • Chopped dill and parsley
  • For the Rice
  • 340g long grain rice
  • 850ml chicken stock
  • Saffron and parsley, to finish
  • Melt the butter in a pan, and add the onion and garlic to soften for a few mins. Stir in the pine nuts and currants, cook for a couple of mins, then add the basil, allspice, and livers to lightly brown. Season well, add the fresh herbs, then remove from the pan and set aside.
  • Toss the rice in the buttery pan juices for a couple of mins, then pour over the stock and bring to the boil. Simmer until the rice has absorbed most of the stock, then fold in the chicken liver mixture. Cover with a lid and leave to stand for about 15 mins. Fluff with a fork, and serve with a garnish of parsley and saffron.
1 hr
4 serving

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