Chicken Livers & Hearts With Ouzo On Leek & Carrot Rice

I guess we are trying to continue our special eating habits by putting a bit of "sex" in it. By that I mean, chicken livers/hearts with ouzo. Braise till all the alcohol is out. Leeks and carrots with rice....veggies with rice. Cheating?? maybe not. So here we go.


For the Chicken Livers & Hearts:

  • 750 gm chicken liver & heart chopped.
  • 4 shots of ouzo.
  • 2 Anise stars
  • 2 big cloves of garlic chopped small.
  • Pepper.
  • 1 tsp thyme.
  • 2 bay leaves.
  • ¼ tsp olive oil.
  • Marinate the chicken livers and hearts in 2 shots of ouzo, thyme, pepper and bay leaves for 2 hours.

  • When ready to cook, strain juices heat oil, stir-fry garlic for 1 minute. 
  • Add chicken liver and hearts with bay leaves etc. and start cooking on high heat till browned on all sides.
  • Continue cooking and stirring on high heat then add the remaining 2 shots of ouzo.
  • Try to flambé. If there is no flame no sweat, continue to cook till all the alcohol is gone.
  • Continue cooking till the chicken livers and hearts are tender cooked. Do not over cook the livers will become hard and dry.
  • Set aside. 

For the Leek and Carrot rice:

  • 2 leeks thinly sliced.
  • 2 long carrots thinly sliced.

  • 1 ready to die tomato, we had lost somewhere in the fridge, chopped.

  • 1 heaped cup of rice.
  • 2 cups of boiling water.
  • 3 Tbsp olive oil.
  • Pepper.
Note: We don't eat salt whenever we can help it.

  • Heat oil ,  stir-fry leek and carrot slices till leeks are translucent.

  • Add chopped dead tomato.

  • Stir fry some more, add rice.
  • Stir fry some more add the two cups of boiling water.
  • Set your alarm to 20 minutes, cover, lower heat to minimum.
  • When alarm goes off the rice is ready.
Serve the ouzo liver with hearts over the rice with some lettuce on the side.



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