Chicken Livers On Rice (a Memory Of My Mum's Recipe)

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 500 g chicken livers (chop 2cm pieces, discard vein)
• 3 garlic cloves (fat ones, crushed)
• 2 chilies (finely chopped)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/4 cup sherry wine or 1/4 cup port wine
• 400 g tomato paste
• 2 cups water
• 2 bay leaves
• 1 tablespoon oregano
• 2 cups boiling water
• 1 cup basmati rice
• 1 teaspoon butter

Recipe

• 1 melt butter and oil in a large frypay on a medieum high heat.
• 2 when just melted add chilli and crushed garlic.
• 3 allow to bubble until the garlic smells good.
• 4 add the bay leaves and chopped chicken livers to the pan and seal lightly on both sides.
• 5 add sherry to the pan and simmer until reduced by half.
• 6 stir in tomato paste, water and oregano until combined (this will be a thick sauce).
• 7 simmer gently while rice cooks.
• 8 stir occassionally. i also crush a couple of the livers under my spoon to make a rich sauce.
• 9 rice:.
• 10 put kettle on so you have boiling water before adding to the pot.
• 11 in a medium pot place the rice, boiling water and butter.
• 12 put lid on pot and bring to boil ( it won't take long).
• 13 leave the lid on and drop the heat to a slow bubble.
• 14 cook for 20 minutes without removing the lid.
• 15 serve. it's also nice with a bit of grated parmesan and ground pepper on top of each serving.