1. Rinse chicken livers, trim as necessary, cutting off any dark sections and dry them. 2. Cover rice with boiling water, stir well and pour into a sieve. 3. Rinse with cold water until water runs clear. 4. Heat 45g. 5. butter in pan, cook livers for 3 minutes until brown but still pink inside. 6. Season with salt and pepper and remove from pan. 7. Add half the spring onions to the pan and sauté until lightly golden. 8. Drain and set aside. 9. Heat remaining butter in a heavy based pan. 10. Sauté remaining spring onions for a few minutes then add pine nuts, almonds, raisins and sauté for 2 minutes. 11. Add tomatoes rice and water with salt and pepper to taste. 12. Bring to the boil, reduce heat and cover and simmer for 20 minutes. 13. Top the rice with extra spring onions and livers. 14. Reduce heat to very low and cook for further 10 to 15 minutes. 15. Fluff up rice with a fork and serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
