Pilaf with Chicken Legs and Liver

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

1. Prepare food for pilaf with chicken legs and liver. Wash drumsticks, liver and rice under running water. Peel and wash the onion.
2. Sprinkle the drumsticks with salt, pepper, add paprika, 1 tbsp vegetable oil and narsharab. Mix everything well. Give them some time to marinate.
3. At this time, cut the onion into cubes, fry in vegetable oil until transparent.
4. Add the liver, literally fry it for one minute on both sides.
5. 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.

   

6. At this time, heat 1 tablespoon in a frying pan. l. vegetable oil and fry the drumsticks over low heat until tender.

   

7. 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!