Denise says:

Chicken livers make a very quick and tasty nutritious meal and this is enhanced by the fact they are sautéed in Hillfarm Rapeseed Extra virgin oil. This beautiful pure yellow oil has a high burning point so it cooks well without spoiling the food.   

Flavoured with smoked paprika and saffron the rice has a slight golden colour and aromatic flavour. The addition of brown sugar helps to caramelise the onions and bring all the delicious tastes together.


Preparation Time: 15 minutes
Cooking Time: 20 minutes

Serves: 4 people

Ingredients:

450g chicken livers – koshered and sliced
1 tablespoon smoked paprika
1 tablespoon brown sugar
2-3 tablespoons extra virgin Rapeseed oil
2 onions – peeled and sliced
4 cloves garlic – peeled and finely chopped
6 threads saffron
50g dried apricots – roughly chopped
Salt and freshly ground black pepper – to taste

For the Rice
340g Basmati Rice
850ml chicken stock

Garnish
50g Roasted whole almonds
Sprigs of basil

Method

1) Heat a large frying pan with extra virgin rapeseed oil. Sauté the onions, garlic, brown sugar and smoked paprika until the onions are soft and golden.

2) Stir in the rice, pour in the stock and bring to the boil. Add the apricots and saffron and simmer gently for 15 minutes or until the rice has been absorbed by the stock.

3) Stir in the chicken livers and cook for a final 5 minutes.

To serve the stylish way
Dust the plate with a little smoked paprika, spoon on a generous helping of pilaf and top with sprigs of basil and toasted almonds.