Middle Eastern · Dinner
Rice with Chicken Livers
Middle Eastern rice pilaf topped with pan-seared chicken livers, built on basmati rice cooked in spiced stock with onion, cinnamon, and allspice, finished with toasted pine nuts and a lemon-parsley scatter. The livers are seared hot to hold a browned crust while staying tender and pink-centred inside.
$4
10 minsPrep
25 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
651Calories
33.5gProtein
28.5gFat
58.3gCarbs
3.8gSugar
3.2gFiber
780mgSodium
638mgChol
5.7gSat Fat
652mgPotassium
62mgCalcium
11.6mgIron
21.1mcgVitamin B12
9.2mgVitamin C
gluten-free
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Rinse rice under cold water until clear. Trim connective tissue from chicken liver and pat dry with paper towel.
2
Toast
Warm half the olive oil in a small saucepan over medium heat and toast pine nuts for 2 minutes until golden brown, then transfer to a plate.
3
Saute
Add the onion to the same saucepan over medium heat and cook for 4 minutes, stirring occasionally, until softened and translucent.
4
Simmer
Stir rice, cinnamon, and allspice into the saucepan, pour in chicken stock, bring to a boil over high heat, then cover, reduce to low heat and simmer for 12 minutes until liquid is absorbed.
5
Sear
Heat the remaining olive oil in a small skillet over high heat until shimmering, season the liver with salt and pepper, sear for 3 minutes turning once, until deeply browned and just pink at centre.
6
Plate
Fluff rice onto a plate, top with seared liver, scatter with toasted pine nuts and parsley, finish with lemon juice squeeze.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken liver
- 1 cup190g basmati rice
- 1 1/2 cup360ml chicken stock
- 11 onion
- 2 tbsp2 tbsp olive oil, divided
- 1 tsp1 tsp ground cinnamon
- 1/2 tsp1/2 tsp ground allspice
- 2 tbsp18g pine nuts
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
