Chicken Liver Pilaf
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
- 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
- Black pepper
- Pinch of cayenne pepper
- Olive oil
- Parsley or cilantro for garnishing
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.
Cook with pleasure!