Long grain rice 200g | 1 1/2 cups
Chicken livers, roughly chopped 200g | 1 1/3 cups
Olive oil 2 tbsp
Onions, finely diced 2 each
Cranberries, dried 110 g | 2/3 cup
Garlic cloves, finely chopped 2 each
Ground cumin to taste
Cayenne pepper to taste
Tabasco sauce to taste
Chicken stock 650 ml
Spring onions, cut into rings 4 each
Flat leaf parsley, chopped 2 tbsp
Pecans, chopped 110g | 2/3 cup
Fry the liver and the stomach in hot oil.
Add the onions, cranberries and garlic. Season with cumin, salt, cayenne pepper and Tabasco.
Add the rice stirring continuously for 1-2 minutes.
Stir in the chicken stock and simmer on a low heat for approximately 20 minutes until the rice has soaked up nearly all the liquid.
Add the spring onions, parsley and the nuts and cook for another 3 to 4 minutes.
Season with salt and cayenne pepper and serve.