Chicken and Rice Pilaf
Cook the rice in 600 ml (approximately 20 1/2 ounces) of broth according to package directions
Cut chicken breast fillets and liver in about 15 mm (approximately 1/2-inch) wide strips or cubes. Heat the oil in a skillet and sauté the garlic for a minute. Add the chicken and liver and saute, stirring to coat. Add the rice, pour in the remaining broth along with the peas and cook over low heat until the chicken and liver are cooked through, about 10 minutes. Add the saffron and season with salt and pepper.
Toast the almonds in a dry skillet over low heat until crisp and fragrant.
Spoon the rice pilaf onto plates and scatter the almonds over the top.