Chicken-liver pilaf with pistachios

Serves: 4

Edit

Update

Cancel

Total Time: 45

Prep Time: 15

Cook Time: 30

• 500 gram(s) chicken livers
• 2 tablespoon(s) olive oil
• sea salt, black pepper
• 3  rashers unsmoked streaky bacon (rind removed), diced
• 1  white or yellow onion, peeled, halved and sliced
• 225 gram(s) basmati rice, soaked for 30 minutes in cold water and drained, or rinsed in a sieve
• 1  bay leaf
• 2 sprig(s) thyme
• 2  x 5cm strips of lemon zest
• 150 ml white wine
• 300 ml chicken stock
• 3 tablespoon(s) coarsely chopped flat-leaf parsley
• 75 gram(s) roasted and salted pistachios, shelled and coarsely chopped to serve
• hot and spicy chutney

Method

1. Cut the central fatty membranes out of the chicken livers, leaving the lobes as whole as possible. You will need to cook the chicken livers in two goes. Heat a tablespoon of the olive oil in a large frying pan over a medium-high heat, add half the chicken livers, season and sear briefly to colour on both sides, leaving them as uncooked and bloody in the middle as possible, then remove to a bowl. Having removed the second batch, add the bacon and fry, stirring occasionally until nicely coloured. Put to one side with the chicken livers.
2. Heat the remaining olive oil in a medium-size saucepan over a medium heat, add the onion and sweat for 8-10 minutes, stirring occasionally until soft and lightly coloured. Add the rice, bay leaf, thyme and lemon zest and stir to coat in the oil. Pour in the wine and stock, and season generously. Bring the liquid to the boil, cover with a tight-fitting lid and simmer over a low heat for 8 minutes, adding the chicken livers and bacon halfway through. Then, without removing the lid, turn the heat off and leave the pilaf for 15 minutes to dry out further and become more tender. Give it a stir to fluff up the rice, and remove the herbs and zest. Toss in the parsley and pistachios, serve with chutney. Recipe by Rosemary Stark
3. Recipe by Annie Bell

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!