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Chicken Liver Pilaf with Pine Nuts and Almonds

Wednesday, March 30, 2011

Because over the weekend we went to a very nice Turkish restaurant where my daughter enjoyed the food very much, I wanted to try another dish from this wonderful and tasty cuisine and I found this recipe. The ingredients I used are:

- 3 tbsp olive oil
- 1 onion, chopped
- 3 tbsp blanched almonds
- 1 tsp ground cinnamon
- 1 1/2 cups long grain rice, thoroughly rinsed and drained
- about 3 cups chicken stock
- 12 oz chicken livers, cut into small bite-size pieces
- 1 small bunch dill, finely chopped
- 1 small bunch parsley, finely chopped (mine was dried)
- salt and ground black pepper to taste

Heat the olive oil in a heavy pan, stir in the onion and cook until softened. Add the pine nuts and the almonds



When the pine nuts and almonds begin to turn golden, stir in the spices and rice and mix well


Pour in the stock, season with salt and pepper


and bring to a boil


Reduce the heat and simmer until the liquid has been absorbed


Turn off the heat, cover the pan with a clean towel, and place the lid on tightly. Leave to steam for 10-15 minutes


Meanwhile, heat the remaining 1 tbsp of oil in a pan and saute the chicken livers until nicely browned


Fluff up the rice with a fork 


and toss in the chicken livers and herbs


Stir well to combine, then serve with slices of lemon


And, of course, enjoy!

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