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Chicken liver orzo bake
5'
Not included in this recipe
Treenut
Peanuts
Fish
Crustaceans
Ingredients
Servings
-
6 Portions
+
Orzo
2 cups Orzo
Onion, finely chopped
1 Medium Onion, finely chopped
Garlic, finely chopped
2 Cloves Garlic, finely chopped
MAGGI® Chicken Bouillon
2 cubes MAGGI® Chicken Bouillon
Ground Black Pepper
1 teaspoon Ground Black Pepper
Ground nutmeg
1 pinch Ground nutmeg
ground cumin
1/4 teaspoon ground cumin
Chicken livers
400 Chicken livers
Tomato Paste
2 tablespoons Tomato Paste
Bay leaf
1 piece Bay leaf
cardamom pods
5 pieces cardamom pods
Ghee
2 tablespoons Ghee
Tomato, sliced
2 Mediums Tomato, sliced
Fresh parsley, chopped
2 tablespoons Fresh parsley, chopped
Boiling Water
3 cups Boiling Water
Chicken liver orzo bake
Nutri value
| Carbohydrates | 23.49 g |
| Energy | 231.58 kcal |
| Fat | 8.48 g |
| Protein | 15.45 g |
| Fiber | 2.66 g |
| Sodium | 695.7 g |
| Sugar | 3.38 g |
Instructions
5 Steps
60'
Total
5'Preparation
60'Cooking
0'Waiting
Step by step
1 of 5
1'
Step 1
Preheat oven to 180C
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2 of 5
1'
Step 2
In a large pot add orzo pasta and stir fry until the pasta becomes golden brown, add chicken liver in ghee add bay leaf ,cardamom pods, and season with black pepper, cumin, and nutmeg.
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3 of 5
1'
Step 3
Add onion, garlic, MAGGI® Chicken Bouillon, tomato paste, parsley, water and bring to boil.
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4 of 5
1'
Step 4
After boiling, transfer the mixture to the clay pot and top with tomato slices.
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5 of 5
1'
Step 5
Bake for 40 minutes in the preheated oven until golden. Garnish with chopped parsley.
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Chicken liver orzo bake
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