Rice Skillet with Cranberries and Pecan Nuts

Ingredients

• 200 g poultry liver
• 250 g chicken gizzards
• 2 onions
• 100 g cranberries
• 4 Spring Onions
• 2 Garlic cloves
• 2 tbsp olive oil
• ground cumin
• Salt
• Cayenne pepper
• Tabasco sauce
• 250 g long grain rice
• 650 ml chicken broth
• 2 tbsp freshly chopped flat-leaf parsley
• 100 g pecan nuts

Instructions

1. 1.

   Wash, dry and roughly chop the poultry liver and gizzards. Peel and finely dice the onions. Rinse the cranberries and let them drain. Wash, trim, and slice the spring onions into rings. Peel and finely mince the garlic cloves. Sauté the liver and gizzards in hot oil. Add the onions, cranberries, and garlic; cook briefly. Season with cumin, salt, cayenne pepper, and Tabasco sauce, then add the rice.

2. 2.

   Stir for 1–2 minutes. Pour in the chicken broth and bring to a boil. Reduce heat to low and simmer gently, stirring occasionally, for about 20 minutes until the rice has absorbed most of the liquid. Add the spring onions, parsley, and pecan nuts; let stand for 3–4 minutes, then season with salt and cayenne pepper before serving.