Chicken Liver Pilaf With Nuts

• 500 g chicken livers
• 200 g rice
• 75 g butter
• salt & freshly ground black pepper
• 1 bunch spring onion, thinly sliced
• 45 g pine nuts
• 30 g almonds, slivered
• 2 tablespoons seeded raisins
• 2 tomatoes, peeled seeded and chopped
• 500 ml water
• extra spring onion, to garnish

1. Rinse chicken livers, trim as necessary, cutting off any dark sections and dry them.
2. Cover rice with boiling water, stir well and pour into a sieve.
3. Rinse with cold water until water runs clear.
4. Heat 45g.
5. butter in pan, cook livers for 3 minutes until brown but still pink inside.
6. Season with salt and pepper and remove from pan.
7. Add half the spring onions to the pan and saute until lightly golden.
8. Drain and set aside.
9. Heat remaining butter in a heavy based pan.
10. Saute remaining spring onions for a few minutes then add pine nuts, almonds, raisins and saute for 2 minutes.
11. Add tomatoes rice and water with salt and pepper to taste.
12. Bring to the boil, reduce heat and cover and simmer for 20 minutes.
13. Top the rice with extra spring onions and livers.
14. Reduce heat to very low and cook for further 10 to 15 minutes.
15. Fluff up rice with a fork and serve hot.

rice, butter, salt, spring onion, nuts, almonds, seeded raisins, tomatoes, extra spring onion

Taken from www.food.com/recipe/chicken-liver-pilaf-with-nuts-64929 (may not work)