Spiced Chicken Liver Pilaf
Cartons of frozen chicken livers vary between 100g-200g, depending on your butcher or supermarket, but are usually the size of a standard tub of cottage cheese. Don't lose sleep over it...
2 x cartons frozen chicken livers, defrosted
2 tbsp flour
approx. 6 spring onions, chopped
500g brown basmati rice
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground ginger
1/4 tsp cayenne pepper
4 cardamom pods
100g cashew nuts, chopped roughly
1 litre HOT chicken stock
chopped fresh parsley
Drain the chicken livers of any liquid and toss them in the flour. Fry, in a large pan, over a very high heat, just until sealed, and set aside. Add some more butterto the pan, then soften the spring onions and add the rice with the spices, stirring until the grains are coated in fat. Return the livers to the pan, stir in the chopped nuts and pour in the stock. Bring to the boil, then cover the pan and turn the heat right down. Cook for 15-20 minutes, until all the liquid has been absorbed, then fork through lots of chopped fresh parsley.