Pilaf with Chicken Livers
A Turkish pilaf of chicken, tomatoes and pine nuts, simmered on the stove. It's finished with parsley.
50 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 40 min · 50 min total
- easy
- 1
In a skillet, saute chicken livers in 2 Tbs butter 5 minutes or until done; remove from the pan, sprinkle with 1/2 tsp salt and pepper and set aside.
- 2
Add half the scallions to skillet and saute until slightly browned; remove with slotted spoon and set aside.
- 3
Melt 2 Tbs butter in a 3-quart saucepan and saute the other half of the scallions. Add the tomatoes through raisins and stir-fry 2 minutes.
- 4
Add the uncooked rice and stir-fry 1 minute. Add 2 cups water, 1/2 tsp salt and pepper to taste; bring to a boil.
- 5
Stir with a fork, reduce heat to a very low simmer, cover and cook 25 minutes or until rice absorbs all the liquid.
- 6
Place the reserved livers and scallions atop the rice mixture, cover and heat through. Sprinkle with parsley and serve.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
