While Pilaf Din Ficat De Pui (pronounced pee-lah-f deen fee-cah-t deh p-oo-y-ee) can be made with other, more familiar, parts of the chicken, I encourage you to try it with the livers. Chicken liver adds a hearty, decadent touch to what would otherwise be your standard pilaf dish. It’s also common to use all parts of an animal (yes, even the more undesirable organs), so this recipe makes use of the uncommon but flavorful and earthy offals (a.k.a. organs).

Update 05.2021 // Hey! This recipe has been featured in the opening scene of the horror-survival video game Resident Evil 8 Village.

↓ Recipe below ↓

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Pilaf Din Ficat De Pui {Chicken Liver Pilaf}

Servings

people

Ingredients

• 3 lbs chicken liver
• 2 large tomatoes
• 1 tbsp salt
• 1 tbsp ground black pepper
• 2 tbsp fresh dill
• 2 tbsp fresh parsley
• 4 tbsp unsalted butter
• 1 small yellow onion
• 2 garlic cloves
• ¾ cup rice of preference, e.g. white, jasmine, brown...
• 1 tbsp all-purpose flour

Servings people Ingredients 3 lbs chicken liver 2 large tomatoes 1 tbsp salt 1 tbsp ground black pepper 2 tbsp fresh dill 2 tbsp fresh parsley 4 tbsp unsalted butter 1 small yellow onion 2 garlic cloves ¾ cup rice of preference, e.g. white, jasmine, brown... 1 tbsp all-purpose flour

Instructions

1. Preheat oven to 400°F. Grease a casserole dish and set aside.
2. Add the chicken liver to a large stockpot and cover with water. Bring to a boil, cooking until the liver is tender, approximately 15 minutes.
3. Add in quartered tomatoes, salt, pepper, and chopped dill and parsley. Cover and continue cooking for another 20 minutes.
4. In another pan, melt 1 tbsp of butter and cook diced onions and garlic until onions become translucent, approximately 5 minutes, continuing to stir so that the garlic doesn't burn. Add in 2 more tbsp of butter and uncooked rice, continuing to cook until browned.
5. Transfer rice mixture to the prepared casserole dish and set aside.
6. Remove chicken liver from stockpot and set aside.
7. Run the chicken liver stock through a sieve, making sure to push tomatoes through as much as possible.
8. Heat the remaining 1 tbsp of butter in the same pan that you cooked the onions and garlic in before. Add flour until it lightly browns, creating a roux, approximately 2 minutes. Be careful not to burn.
9. Add 2 cups of the chicken stock to the pan and stir until it thickens into a gravy.
10. Add 3 cups of chicken liver stock to your casserole dish with the rice. Cover with a lid or aluminum foil and cook in the oven for 20 minutes, or until the chicken liver stock has been completely absorbed by the rice.
11. Remove from the oven and stir to fluff up the rice. Add chicken liver and gravy. Continue to cook uncovered for another 15 minutes.
12. Serve with chopped parsley or parmesan cheese and Se Bucura/enjoy!

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