Chicken Liver Pilaf

 Posted by on September 5, 2014 at 4:53 pm  POULTRY  Add comments
Sep 052014
 

 

There are not so many recipes using chicken liver. So, last week when I was buying two containers of chicken liver I was thinking about cooking something new, something I never tried before.

But I had no idea what to make from that liver besides chicken liver pate, a warm salad, or liver with sofrito – wonderful dishes which I had already made.

Chicken liver dishes are more likely to be found in Asian or French cuisines. So I checked ‘Essential Pepin’ book by Jacques Pepin and once again he did not disappoint me. I found a chicken liver with rice recipe in his book. I loved it and will prepare it some other day. But at this time I was excited about the possibility of combining chicken liver and rice in the same pot. So I created the Chicken liver pilaf.

For the chicken liver pilaf I used my favorite blend of brown rice, black barley and daikon seeds, to which I added a mixture of long grain basmati rice and wild rice to it. This combination was great, and we had a tasty and nutritious meal for dinner.

chicken liver pilaf (7)

 

Chicken Liver Pilaf

 

6 servings

Ingredients

  • 1 – 1 ½ lb chicken liver
  • ½ lb onions, finely chopped
  • ½ lb carrots, finely chopped or coarsely grate
  • 1-2 celery sticks, finely chopped
  • 6-8 garlic cloves, unpeeled
  • 1 ½ cups of rice (mixed or white)
  • ½ tsp paprika
  • ½ tsp turmeric
  • ½ tsp marjoram
  • ¼ tsp ground coriander
  • ¼ tsp ground cumin
  • Salt
  • Black pepper
  • Pinch of cayenne pepper
  • Olive oil
  • Parsley or cilantro for garnishing 

 

 

Preparation

Cook the rice.

Rinse the chicken liver under running water and pat dry with a paper towel, cut large pieces in half.

In a deep and wide bottom pan heat the olive oil, add the onion and sauté for 5-7 minutes until the onion is translucent.

Add the carrots and garlic and cook for 1-2 minutes.

Add the celery and cook for 5 minutes.

Move the vegetables to the edge of the pan and add the liver, spices, salt, pepper and cayenne pepper. Fry the liver on a medium-high heat for 3-5 minutes. Do not overcook the liver!, or it will be dry. You can also fry the liver in a different and add it to the vegetables.

Add the rice, stir, add the olive oil, if needed, reheat and let it stand covered to develop flavors for 5-10 minutes.

Serve garnished with parsley or cilantro.

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Cook with pleasure!

 

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