Chicken livers with rice

Chicken livers are often overlooked as an ingredient but they are cheap, meaty and a little goes a long way. Serves 4

INGREDIENTS

2 tablespoons olive oil 1 large onion, finely chopped 200g long grain rice 450g chicken livers 1 garlic clove, thinly sliced 1/2 teaspoon ground cumin 1/4 teaspoon paprika Salt and ground black pepper 1 tablespoon red wine vinegar

METHOD

1) Heat 1 tablespoon of the oil in a saucepan, add the onion and sauté gently, until softened.

2) 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 until the rice is tender.

3) Meanwhile, rinse the chicken livers, pat dry on kitchen paper, then cut into small pieces.

4) Heat the remaining oil in a pan, add the garlic, sauté until golden, then remove and discard it.

5) 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. Remove the livers to a dish.

6) Add the vinegar and 2 tablespoons 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, while serving the rice.

7) Drain the rice, heap it onto a plate. Spoon over the livers with the pan juices and serve.