Freekeh With Chicken Livers

• 3 tablespoons olive oil
• 1/2 red onion, thinly sliced
• 6 spring onions, thinly sliced
• 2 cups chicken livers, trimmed
• 2 cloves garlic, minced
• 2 cups chicken stock
• 1 bay leaf
• pinch of ground cumin
• pinch of allspice
• Juice of 1/2 lemon
• 1/2 cup blanched almonds
• handful of fresh coriander
• Salt and freshly ground black pepper
• 2 cups freekeh
• 1 clove garlic, crushed
• 1/2 red onion, chopped
• 2 tablespoons olive oil
• 1/2 carrot, shredded
• 1/2 teaspoon allspice
• 4 cups vegetable stock
• salt

1. Soak the freekeh in water for 1 to 2 hours.
2. In a hot frying pan, saute the garlic and onion in the olive oil until softened, but not browned.
3. Add the shredded carrot, the drained freekeh, allspice and salt, to taste, and stir well.
4. Pour in the stock and stir constantly until it comes to a boil.
5. Reduce the heat to a simmer, cover, and cook for about 35 to 40 minutes until the grains are tender.
6. Meanwhile, to cook the chicken livers, heat the oil in a frying pan, add the red onion and spring onion and saute them for a few minutes until softened.
7. Set the onions to one side of the pan and saute the chicken livers and garlic for just a couple of minutes until the livers are cooked through and no longer pink.
8. Mix the onion back in and add the stock, the bay leaf and then the spices and salt and pepper, to taste.
9. Lower the heat, cover and cook for about 10 minutes until it is completely cooked through.
10. Add the lemon juice at the end.
11. Toast the almonds by placing in a dry frying pan and stirring for 2 to 3 minutes until they turn golden brown.
12. Remove the almonds from the pan and chop roughly.
13. To serve, spoon the freekeh onto plates and top with a serving of chicken livers.
14. Garnish with the fresh coriander and the toasted almonds.

olive oil, red onion, spring onions, chicken livers, garlic, chicken stock, bay leaf, ground cumin, allspice, lemon, blanched almonds, handful of fresh coriander, salt, freekeh, clove garlic, red onion, olive oil, carrot, allspice, vegetable stock, salt

Taken from www.foodrepublic.com/recipes/freekeh-with-chicken-livers-recipe/ (may not work)