Chicken liver and almond pilaf
This fragrant rice pilaf combines tender chicken liver with crunchy flaked almonds and toasted pine nuts. Currants and allspice add a delicate sweet-and-spicy balance, finished with aromatic fresh basil. Serve hot as a richly textured, satisfying main course.
Ingredients
- garlic cloves4 კბილი
- Chicken stock340 ml
Instructions
4 steps- 1
Melt the butter in a pan, then add the garlic and onion and sweat for a few minutes. Stir in the pine nuts and currants and cook for 2 minutes. Add the allspice, basil and the chicken livers and brown lightly.
- 2
Season with salt and freshly ground black pepper and add the fresh herbs. Remove from the pan and set aside.
- 3
For the rice, toss the rice in the buttery residue in the pan for a couple of minutes, pour over the stock and bring to the boil. Simmer gently until the rice has absorbed some of the stock. Carefully fold in the liver mixture. Cover with a lid and leave to stand for 15 minutes.
- 4
Fluff up with a fork and serve, garnished with saffron and parsley.
Nutrition
1 serving ≈ 275 g
Nutrition values are estimates. - means data is unavailable.
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