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Dirty Rice with Cranberries and Pecans

Dirty Rice with Cranberries and Pecans

25 min., ready in 1 hr
Time:
Ingredientsfor  
Ingredients
200 grams Chicken liver
250 grams Chicken gizzards
2 onions
100 grams Cranberry
4 scallions
2 garlic cloves
2 Tbsps olive oil
ground Cumin
salt
cayenne pepper
Tabasco sauce
250 grams Long grain rice
650 milliliters Chicken broth
2 Tbsps freshly chopped flat parsley
100 grams Pecan
How healthy are the main ingredients?
Long grain riceCranberryolive oilparsleyoniongarlic clove
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Preparation
1.

Trim poultry livers and rinse the gizzards, pat dry and chop coarsely. Peel the onions and chop finely. Rinse the cranberries and drain. Rinse scallions, trim and cut into rings. Peel garlic and chop finely. Fry livers and gizzards ind hot oil. Add onions, cranberries and garlic and sauté briefly. Season with cumin, salt, cayenne pepper and Tabasco sauce and stir in the rice.

2.

Sauté 1-2 minutes while stirring. Pour in the chicken broth and bring to a boil. Cook over low heat until the rice has absorbed almost all the liquid, about 20 minutes, stirring occasionally. Add the scallions, parsley and pecans, simmer 3-4 minutes and season again with salt and cayenne pepper. Serve hot.

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