Chicken Liver Pilaf

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 cook the livers in 1 tblsp of the butter, and when firm outside, cool and mince into small cubes.
• 2 saute the onion and livers in the remaining butter.
• 3 add the rice and stir to coat the rice with fat.
• 4 cook like this for 2 minutes, stirring occasionally.
• 5 add the water, currants, pine nuts and spices and bring to the boil.
• 6 cover and cook for about 20 minutes, when all the water has been absorbed and the rice is cooked.
• 7 remove lid of pan, cover with a clean dish towel and replace lid.
• 8 allow to steam for 10 minutes.
• 9 remove lid and fluff rice with a fork.
• 10 note: if you have chicken stock, replace the water with that and forego the stock cube.