Chicken Liver Rice
- Replies 1
I made this dish yesterday which was requested by my daughter. I have always made it as a side although whenever I made it my daughter ate it as her main.
This is a Greek rice dish that traditionally is cooked inside a shoulder roast or inside chicken. I do both of these but I also will cook it in an oven bag.
It's a recipe that was passed down but as I always do I made changes
Photos and recipe are mine
Ingredients
1 cup of rice
1 1/2 cups water
1 1/2 cups of tomato juice
1 teaspoon of cinnamon
1 medium onion diced
500g chicken livers finely chopped
1 oven bag
Method
1. Add a tablespoon of oil to a casserole pan or deep frypan. Add diced onion. Cook until just soft.
2. Add chopped liver, mix through and cook until brown
3. Add rice and cinnamon and mix through. Add water and continue to cook until most of the water has been absorbed .
4. Pour in tomato juice and cook until it thickens slightly and juice has been mostly absorbed.
5. Spoon into an oven bag and tie bag off
6. Preheat oven 190°C / 170°C fan-forced .
7. Place oven bag in a baking dish and pour water into dish until it comes half way up the fish
Bake in oven for 45 minutes
let stand for 10 minutes before emptying into a serving dish
NOTE
If you want to cook inside a chicken, then do all the steps above but instead of using an oven bag just spoon it inside a chicken. Then either stitch the chicken closed or add a large slice of potato to stop rice falling out. Bake chicken as normal
This is a Greek rice dish that traditionally is cooked inside a shoulder roast or inside chicken. I do both of these but I also will cook it in an oven bag.
It's a recipe that was passed down but as I always do I made changes
Photos and recipe are mine
Ingredients
1 cup of rice
1 1/2 cups water
1 1/2 cups of tomato juice
1 teaspoon of cinnamon
1 medium onion diced
500g chicken livers finely chopped
1 oven bag
Method
1. Add a tablespoon of oil to a casserole pan or deep frypan. Add diced onion. Cook until just soft.
2. Add chopped liver, mix through and cook until brown
3. Add rice and cinnamon and mix through. Add water and continue to cook until most of the water has been absorbed .
4. Pour in tomato juice and cook until it thickens slightly and juice has been mostly absorbed.
5. Spoon into an oven bag and tie bag off
6. Preheat oven 190°C / 170°C fan-forced .
7. Place oven bag in a baking dish and pour water into dish until it comes half way up the fish
Bake in oven for 45 minutes
let stand for 10 minutes before emptying into a serving dish
NOTE
If you want to cook inside a chicken, then do all the steps above but instead of using an oven bag just spoon it inside a chicken. Then either stitch the chicken closed or add a large slice of potato to stop rice falling out. Bake chicken as normal
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