CHICKEN LIVERS
PERI-PERI & RICE
Chicken Liver Peri-Peri & Rice is a hearty meal that has it all: carbs, veggies and protein.
It’s quick and easy to make, and it goes down well with the whole family.
INGREDIENTS:
Makes 5 servings:
250g chicken livers
1 cup long grain rice
3 X 10g chicken stock cubes (mixed with 4 cups of boiling water to make broth)
2 tablespoon vegetable oil
2 carrots
1 red pepper
1 onion
½ teaspoon salt
1 teaspoon cayenne pepper / paprika
⅛ teaspoon ground black pepper
2 tablespoons fresh parsley
METHOD:
Peel and chop the onion, carrots and red pepper.
In a pan, heat the oil, add the onion and fry until golden.
Add the carrots and pepper, and stir well.
Rinse the rice under cold water until the water runs clear.
Add the rice to the pan together with the prepared stock.
Cover with a lid and cook over medium heat until most of the liquid has been absorbed.
Grill the chicken livers until cooked through.
Chop half of the livers finely and add them to the rice; add the remaining livers whole.
Season with salt and pepper, and garnish with fresh parsley.
Serve hot.
