About this recipe: 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.
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
Quick, simple and lovely. First time that I have cooked rice in this way, seriously not the last!! - 16 Jun 2013