Chicken liv­ers with dirty rice

SERVES 4-6 PREPA­RA­TION: 15 MIN COOK­ING: 30 MIN

Drum Food - - CONTENTS -

SPICE MIX­TURE

15ml (1T) smoked pa­prika 10ml (2t) gar­lic pow­der salt and pep­per

5ml (1t) cayenne pep­per 5ml (1t) onion pow­der

15ml (1T) dried mixed herbs

LIV­ERS AND RICE

15ml (1T) oil

250g chicken liv­ers, cleaned

100g mush­rooms, sliced 1 onion, diced

1 green pep­per, diced 1 chilli, chopped

1 bay leaf

4 sprigs fresh thyme

1 can (400g) tomato purée 250ml (1c) bas­mati rice 1 spring onion, chopped

1 SPICE MIX­TURE Mix all the in­gre­di­ents in a jar and set aside.

2 LIV­ERS AND RICE Heat the oil in a large pan and brown the liv­ers (don’t over­cook – they should still be pink in­side). Set aside the liv­ers. Add the mush­rooms, onion, pep­per and chilli to the pan and sauté un­til soft.

3 Sea­son with 10ml (2t) of the spice mix­ture. Add the bay leaf, thyme, tomato purée and rice. Re­duce the heat and sim­mer for 15 min­utes or un­til the rice is nearly done. Add a lit­tle wa­ter if the mix­ture is too dry.

4 Gen­tly stir in the liv­ers and cook for 5 more min­utes or un­til heated through. Sprin­kle over the spring onion.

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