Chicken liver pilaff

    35 min

    Chicken livers are fantastic value and absolutely delicious pan-fried with garlic and spices in this moreish pilaff.

    21 people made this

    Serves: 4 

    • 2 tbsp olive oil
    • 1 large onion, finely chopped
    • 200g long-grain rice
    • 450g chicken livers, thawed if bought frozen
    • 1 garlic clove, thinly sliced
    • 1/2 tsp ground cumin
    • 1/4 tsp paprika
    • 1 tbsp red wine vinegar
    • salt and freshly ground black pepper

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat 1 tbsp of the oil in a saucepan, add the onion and sauté gently for 5 minutes, until softened. Add the rice and stir for 1 minute until the grains become transparent, then add 500ml boiling water and a pinch of salt. Cover and cook gently for 18 minutes or until the rice is tender.
    2. Meanwhile, rinse the chicken livers, pat dry on kitchen paper, then cut into small, even-sized pieces, removing any gristly bits. Heat the remaining oil in a non-stick frying pan, add the garlic, sauté for a minute or two until golden, then remove and discard it.
    3. Add the chicken livers to the oil and cook over a medium heat for 3–4 minutes, turning regularly. Sprinkle over the cumin, paprika and salt and pepper to season. Do not cook for any longer or the livers will become tough. Remove the livers to a dish.
    4. Add the vinegar and 2 tbsp water to the frying pan used for cooking the livers and bring to the boil, scraping the bottom of the pan with a wooden spatula. Return the livers to the pan to keep warm in the juices, while serving the rice.
    5. Drain the rice, if necessary, then heap it onto four serving plates. Spoon over the livers with the pan juices and serve immediately.


    *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.

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    Reviews in English (4)


    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