Chicken livers with dirty rice
SERVES 4-6 PREPARATION: 15 MIN COOKING: 30 MIN
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.