Chicken Liver and Almond Pilaf

A fragrant rice dish featuring sautéed chicken livers, toasted nuts, and currants, finished with fresh herbs and aromatic saffron.

Main Course High Protein Rice Chicken Liver Pilaf

Estimated Nutrition

Calories

621.6

kcal / serving

2486.2 kcal total

Carbs

76.4g

per serving

305.5 g total

Fat

19.2g

per serving

76.8 g total

Protein

35.6g

per serving

142.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Fruits

tbsp

Currants

GrainsCereals

340

Long Grain Rice

Liquids

850

Chicken Stock

Meat

450

Chicken Liver

cleaned and finely chopped

NutsSeeds

cloves

Garlic

finely chopped

tbsp

Pine Nut

tbsp

Almond

flaked

0.5

tsp

Allspice

tsp

Basil

dried

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

bunch

Flat leaf Parsley

chopped

bunch

Dill

chopped

pinch

Saffron

for garnish

Vegetables

piece

Onion

chopped

Method

Melt butter in a pan and sweat the garlic and onion for a few minutes.

Stir in pine nuts and currants and cook for 2 minutes.

Add allspice, dried basil, and chicken livers to the pan and brown lightly.

Season with salt and pepper, stir in fresh herbs, then remove everything from the pan and set aside.

Toss the rice in the remaining buttery residue in the pan for 2 minutes.

Pour 850ml of chicken stock over the rice and bring to a boil.

Simmer gently until the rice has absorbed some liquid, then fold in the liver mixture.

Cover with a lid and leave to stand for 15 minutes.

Fluff with a fork and serve garnished with saffron and parsley.