Ingredients
-
1
-
4
-
1
-
-
1 1/2
-
2
-
2
-
2
-
2
-
1
-
2
-
-
-
-
Directions
Pilaf With Chicken Livers, A Turkish dish My preference is to reduce the amounts of butter and salt from what is shown Please be warned that chicken livers have a taste that does not appeal to everybody , Discovered some chicken liver in the freezer yday, and chose this recipe to dispose of it Both DH and I are fans of chicken liver, and we liked this quite a bit Changes I made: -used 5 T of melted solidified chicken fat for each frying stage -did not seed or peel the tomato -used more pine nuts instead of almonds -used 1 c chardonnay and 1 c home-made stock instead of 2 c water -used 3 T cilantro instead of parsley – it’s what I had Next time (and there will be a next time) I’ll add some lemon zest and some spice – perhaps a dash of cayenne and a t of turmeric Regardless, a very nice, quick, and easy dish , Discovered some chicken liver in the freezer yday, and chose this recipe to dispose of it Both DH and I are fans of chicken liver, and we liked this quite a bit Changes I made: -used 5 T of melted solidified chicken fat for each frying stage -did not seed or peel the tomato -used more pine nuts instead of almonds -used 1 c chardonnay and 1 c home-made stock instead of 2 c water -used 3 T cilantro instead of parsley – it’s what I had Next time (and there will be a next time) I’ll add some lemon zest and some spice – perhaps a dash of cayenne and a t of turmeric Regardless, a very nice, quick, and easy dish
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Steps
|
1
Done
|
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
Done
|
Add Half the Scallions to Skillet and Saute Until Slightly Browned; Remove With Slotted Spoon and Set Aside. |
|
3
Done
|
Melt 2 Tbs Butter in a 3-Quart Saucepan and Saute the Other Half of the Scallions. |
|
4
Done
|
Add the Tomatoes Through Raisins and Stir-Fry 2 Minutes. |
|
5
Done
|
Add the Uncooked Rice and Stir-Fry 1 Minute. |
|
6
Done
|
Add 2 Cups Water, 1/2 Tsp Salt and Pepper to Taste; Bring to a Boil. |
|
7
Done
|
Stir With a Fork, Reduce Heat to a Very Low Simmer, Cover and Cook 25 Minutes or Until Rice Absorbs All the Liquid. |
|
8
Done
|
Place the Reserved Livers and Scallions Atop the Rice Mixture, Cover and Heat Through. |
|
9
Done
|
Sprinkle With Parsley and Serve. |
