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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (289g) Recipe makes 4 servings |
||
| Calories 496 | ||
| Calories from Fat 203 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.6g | 34% | |
| Saturated Fat 9.5g | 47% | |
| Monounsaturated Fat 6.7g | ||
| Polyunsaturated Fat 3.5g | ||
| Trans Fat 0.1g | ||
| Cholesterol 422mg | 140% | |
| Sodium 771mg | 32% | |
| Potassium 653mg | 18% | |
| Total Carbohydrate 48.3g | 16% | |
| Dietary Fiber 3.9g | 15% | |
| Sugars 5.8g | ||
| Protein 25.4g | 50% | |
Pilaf With Chicken Livers
By: echo echo
Sep 3, 2006
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.
SERVES 4
Ingredients
- 1 lb chicken liver, washed and patted dry
- 4 tablespoons butter
- 1 teaspoon salt
- pepper
- 1 1/2 cups thinly sliced scallions
- 2 medium tomatoes, peeled, seeded and chopped
- 2 tablespoons pine nuts
- 2 tablespoons chopped almonds
- 2 tablespoons raisins
- 1 cup uncooked white rice
- 2 tablespoons chopped fresh parsley
Directions
1
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
Add half the scallions to skillet and saute until slightly browned; remove with slotted spoon and set aside.3
Melt 2 Tbs in a 3-quart saucepan and saute the other half of the scallions.4
Add the tomatoes through raisins and stir-fry 2 minutes.5
Add the uncooked rice and stir-fry 1 minute.6
Add 2 cups water, 1/2 tsp salt and pepper to taste; bring to a boil.7
Stir with a fork, reduce heat to a very low simmer, cover and cook 25 minutes or until rice absorbs all the liquid.8
Place the reserved livers and scallions atop the rice mixture, cover and heat through.9
Sprinkle with parsley and serve.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Poultry > Chicken > Livers
- Main Ingredient > Pasta, Rice & Grains > Rice
- Main Ingredient > Fruit > Nuts
- Cuisine > Asian > S.W. (Middle Eastern) > Turkish
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
Featured Reviews for This Recipe
From: Lighty
On Mar 13, 2008
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.
From: L DJ
On Jun 15, 2007
Fan of chicken livers so this caught my eye. I usually just fry em up for my self and serve the family something else. I decided to pamper me tonight. Everyone wanted a taste. Now they tell me if I make them this way they'll eat them. Thanks for sharing.
From: Engrossed
On Jan 26, 2007
This was wonderful. I used 1 white onion, a 14 oz can diced tomatoes, jasmine rice, golden raisins and double slivered almonds. I omitted the pine nuts. It was easy to make and could probaby be even easier by cooking the chicken livers with 1/2 the onions while the rice mix is cooking. I would like to try it with more spices...like cinnamon! Thanks for a keeper recipe echo echo. Made for NAME Tag.
From: evelyn/athens
On Nov 13, 2007
Dh raved about this dish. The combination of ingredients is excellent, resulting in a very savoury pilaf. A good way to use chicken livers - economical, too.
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