Chicken Livers on Rice (A Memory of My Mum's Recipe)

Name: Chicken Livers on Rice (A Memory of My Mum's Recipe)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by Catherine Robson

"My mum passed away in 1990. I loved her chicken livers - rich tomato sauce with perfect livers and garlic and oregano. My mistake was never to get her to teach me how she made it when she was still with us. I have been trying to recreate this recipe for 20 years and it only touches the hem of what my mother's was. Yet my kids love it and so I will put it here for safe keeping so it can not be lost for them"

Download

Ready In:: 35mins
Ingredients:: 13
Serves:: 4

ingredients

Sauce
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
Rice
2 cups boiling water
1 cup basmati rice
1 teaspoon butter

directions

Melt butter and oil in a large frypay on a medieum high heat.
When just melted add chilli and crushed garlic.
Allow to bubble until the garlic smells good.
Add the bay leaves and chopped chicken livers to the pan and seal lightly on both sides.
Add sherry to the pan and simmer until reduced by half.
Stir in tomato paste, water and oregano until combined (this will be a thick sauce).
Simmer gently while rice cooks.
Stir occassionally. I also crush a couple of the livers under my spoon to make a rich sauce.
Rice:
Put kettle on so you have boiling water before adding to the pot.
In a medium pot place the rice, boiling water and butter.
Put lid on pot and bring to boil ( it won't take long).
Leave the lid on and drop the heat to a slow bubble.
Cook for 20 minutes without removing the lid.
Serve. It's also nice with a bit of grated parmesan and ground pepper on top of each serving.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Catherine Robson

Brisbane

I used to love buying cooking magazines every month but I found that I would use 1 or 2 recipes if I was lucky. Then I stumbled across Recipezaar in a search engine when looking for inspiration for sausages. I really like the variety and I have gotten some great ideas. Things have changed since that day. I don't waste money on the magazines any more. Now my family are enjoying a new variety of meals, which have been fantastic. <a href="http://www.amazingcounter.com"><img border="0" src="http://c8.amazingcounters.com/counter.php?i=1693325&c=5080288" alt="Counters"></a><a href="http://www.coupons-coupon-codes.com/hsn/">HSN.com Coupon</a>

View Full Profile