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Chicken Liver Pilaf with Pine Nuts
Buttery rice cooked with pine nuts, currants and just-cooked chicken livers, scented with allspice and fresh herbs. It is good enough to be the main dish and also pairs well with roast poultry.
- YieldServes 6
- Hands-on40 min
- Total1 h 13 min
- Difficulty
Ingredients
- 400 glong-grain white rice
- 250 gchicken livers
- 90 gunsalted butter
- 40 gpine nuts
- 8spring onions, white parts only, chopped
- ¼ tspground allspice
- 3 tbspdried currants
- 750 mlchicken stock
- 2 tspsalt
- to tastefreshly ground black pepper
- 3 tbspflat-leaf parsley, finely chopped
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