Chicken livers are fantastic value and absolutely delicious pan-fried with garlic and spices in this moreish pilaff.
*For special occasions, marinate the chicken livers for 1 hour in 2–3 tbsp brandy with the leaves from 2 sprigs of fresh thyme. Flambé the livers with the brandy marinade when cooked. Add 2–3 rashers chopped streaky bacon, if liked.
*Add some colour to the rice with strips of char-grilled red pepper and petits pois.
Loved the combination of rice and chicken livers - I usually do tagliatelle romana with tomatoes but this was a lovely twist. I dusted livers with flour, salt and paprika and fried quickly in butter and olive oil and with cooked red onions, a fresh tomato and splash of red wine. I cooked the (boil in bag!) rice first - lazy I know but we were sharing a bag of rice. You wouldnt know it was chicken liver! - 06 May 2017
This was easy to make but actually a bit tasteless. It needs more garlic, and the garlic to be left in the sauce, and more seasoning of both rice and livers. Disappointed as Maggie Pannell's recipes are usually great. - 06 Feb 2017
Absolutely beautiful. Though I cooked livers in a dry pan for 4 min. This made livers very tender. I kept livers warm on a separate plate. I then used the same pan to give a quick fry to garlic, spices (I used the canola oil) and added vinegar. After a couple of minutes I returned livers to the pan to coat them in the sauce. Serve immediately. - 20 Sep 2013