Pilaf with Chicken Legs and Liver
by Editorial Staff
This dish should appeal to fans of chicken liver. It is quite simple to prepare pilaf with chicken legs and liver; it is a great family lunch or dinner.
Cook: 40 mins
Serving: 2
Ingredients
- Round steamed rice – 1 glass
- White onion (large) – 1 pc.
- Chicken liver – 400 g
- Chicken drumsticks – 4 pcs.
- Dried barberry – 1 tbsp
- Paprika – 1 teaspoon
- Narsharab sauce – 1 tbsp
- Sea salt – to taste
- Ground black pepper – to taste
- Vegetable oil – 3 tbsp
Directions
- Prepare food for pilaf with chicken legs and liver. Wash drumsticks, liver and rice under running water. Peel and wash the onion.
- Sprinkle the drumsticks with salt, pepper, add paprika, 1 tbsp vegetable oil and narsharab. Mix everything well. Give them some time to marinate.
- At this time, cut the onion into cubes, fry in vegetable oil until transparent.
- Add the liver, literally fry it for one minute on both sides.
- As soon as the liver changes color, transfer it to a cauldron, add rice, barberry, a little more paprika, salt and pepper to taste. Pour boiling water from a kettle 1 cm above the rice, stir the contents of the cauldron. As soon as the water boils, cover the cauldron tightly with a lid, make the fire as quiet as possible and cook for 18-20 minutes. After a while, turn off the stove, put paper towels between the cauldron and the lid, and let the dish rest for another 10 minutes.At this time, heat 1 tablespoon in a frying pan. l. vegetable oil and fry the drumsticks over low heat until tender.At this time, heat 1 tablespoon in a frying pan. l. vegetable oil and fry the drumsticks over low heat until tender.
- At this time, heat 1 tablespoon in a frying pan. l. vegetable oil and fry the drumsticks over low heat until tender.
- Place rice and liver in a convenient plate, top with fried chicken legs, sprinkle with fresh herbs. Pilaf with chicken legs and liver is ready.
Bon appetit!
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