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Name: Chicken Liver Pilav
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 lg Onion chopped; Salt and pepper; 50 g Currants; 600 ml Hot chicken stock; 275 g Medium or long-grain rice; 3 tb Chopped fresh dill; 1 Heaped tsp ground cinnamon; 175 g Chicken livers; chopped; 50 g Pine nuts; 1 ts Ground allspice; 1 ts Caster sugar; 50 g Unsalted butter

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INGREDIENTS

1 lg Onion ; chopped
Salt and pepper
50 g Currants
600 ml Hot chicken stock
275 g Medium or long-grain rice
3 tb Chopped fresh dill
1 Heaped tsp ground cinnamon
175 g Chicken livers; chopped
50 g Pine nuts
1 ts Ground allspice
1 ts Caster sugar
50 g Unsalted butter

Servings

INSTRUCTIONS

Pour hot water over the rice, stir in 1 heaped teaspoon of salt and leave until cold. Drain and rinse thoroughly. Leave in a sieve to finish draining. Melt the butter in a large saucepan, and add the onion and pine nuts. Cook until the onion is lightly browned. Add the chicken livers, salt and pepper and cook, stirring for 2 minutes. Now add the rice and continue to stir for about 4 minutes. Pour in the hot stock and stir in the spices, sugar and currants and more salt and pepper. Bring to a simmer, reduce the heat and cover tightly. Leave to cook for 15-20 minutes, without stirring, until the rice is just done and all the liquid is absorbed. Only add more stock (or water) if absolutely necessary. Stir in the dill, turn off the heat, cover again and leave to stand for a final 5 minutes.

NOTES

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Chicken Liver Pilav

1 lg Onion chopped
 Salt and pepper
50 g Currants
600 ml Hot chicken stock
275 g Medium or long-grain rice
3 tb Chopped fresh dill
1 Heaped tsp ground cinnamon
175 g Chicken livers; chopped
50 g Pine nuts
1 ts Ground allspice
1 ts Caster sugar
50 g Unsalted butter

Pour hot water over the rice, stir in 1 heaped teaspoon of salt and  leave until cold. Drain and rinse thoroughly. Leave in a sieve to  finish draining.    Melt the butter in a large saucepan, and add the onion and pine nuts.  Cook until the onion is lightly browned. Add the chicken livers, salt  and pepper and cook, stirring for 2 minutes. Now add the rice and  continue to stir for about 4 minutes. Pour in the hot stock and stir  in the spices, sugar and currants and more salt and pepper. Bring to  a simmer, reduce the heat and cover tightly.    Leave to cook for 15-20 minutes, without stirring, until the rice is  just done and all the liquid is absorbed. Only add more stock (or  water) if absolutely necessary. Stir in the dill, turn off the heat,  cover again and leave to stand for a final 5 minutes.

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Nutrition

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Serving Size: 1 Serving (120g)
Recipe Makes: 6 servings

Calories: 131
Calories from Fat: 113 (86%)

Amt Per Serving		% DV

	Total Fat 12.5g	17 %
	Saturated Fat 4.7g	24 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 3.1g
Cholesterol 17.9mg		6 %
Sodium 28.2mg		1 %
Potassium 106.8mg		3 %
Total Carbohydrate 4.9g		1 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 3.8g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 131

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