Pilaf with Chicken Livers
Indulge in the rich, savory flavors of Pilaf with Chicken Livers, a comforting one-pot dish that combines tender chicken livers with perfectly spiced long-grain rice. This recipe pairs aromatic spices like cumin, coriander, and paprika with a fragrant sauté of onion, carrot, and garlic, creating a deeply flavorful base for the dish. Cooked in chicken stock for extra depth, the rice absorbs all the essence of the spices and sautéed vegetables, while the chicken livers lend a creamy, melt-in-your-mouth texture that’s truly irresistible. Garnished with a fresh sprinkle of parsley for a burst of color and brightness, this hearty meal is not only easy to prepare but also perfect for a weeknight dinner or an impressive dinner-party dish. Ready in under an hour, this recipe promises a delicious homemade experience packed with warmth and comfort.
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Recipe Information
Ingredients
- 300 g Chicken livers
- 200 g Long-grain rice
- 1 medium Onion
- 1 medium Carrot
- 2 cloves Garlic cloves
- 500 ml Chicken stock
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley
Instructions
Rinse the long-grain rice under cold water until the water runs clear, then soak it in a bowl of cold water for 20 minutes.
Meanwhile, clean the chicken livers by trimming off any connective tissue or fat. Cut them into bite-sized pieces and set aside.
Dice the onion and carrot finely. Mince the garlic cloves.
Heat 1 tablespoon of olive oil and the butter in a large skillet or pot over medium heat. Add the diced onion and carrot, and sauté for 5-7 minutes until softened.
Add the minced garlic, ground cumin, ground coriander, and paprika. Stir the spices into the vegetables and cook for an additional 1 minute until fragrant.
Increase the heat to medium-high and add the chicken livers to the skillet. Cook for 3-4 minutes, stirring occasionally, until the livers are browned on the outside but still slightly pink inside. Remove the livers from the skillet and set aside.
Drain the soaked rice and add it to the skillet with the vegetables. Stir to coat the rice in the oil and spices, cooking for 1-2 minutes.
Pour in the chicken stock, then add the salt and ground black pepper. Stir gently to combine, then bring the mixture to a simmer.
Lower the heat to the smallest flame, cover the skillet with a tight-fitting lid, and cook for 15-20 minutes until the rice has absorbed the stock and is tender.
Once the rice is cooked, gently fold the chicken livers back into the pot, being careful not to break them apart. Let the pilaf sit off the heat for 5 minutes with the lid on to allow the flavors to meld.
Garnish the pilaf with freshly chopped parsley and serve warm. Enjoy your Pilaf with Chicken Livers!
Nutrition Facts
Calories |
1542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.8 g | 128% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 14.5 g | ||
| Cholesterol | 1008 mg | 336% | |
| Sodium | 5812 mg | 253% | |
| Total Carbohydrate | 92.9 g | 34% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 15.0 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 231 mg | 18% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 1196 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
