Cooking Instructions
1.
Chop the chicken livers up into small bits. Pour a little
Vegetable Oil (to taste)
in a large wok or non-stick pan and place it over medium-high heat. Once the oil is hot, add the
Chicken Livers (7 oz)
.
2.
Stir fry the livers for 5 to 6 minutes until cooked. Then scoop them out and transfer them to a clean plate. Leave the remaining oil and grainy livers bits in it. Add some extra oil and the
All-Purpose Flour (1 Tbsp)
.
3.
Stir well and cook the flour until it turns brown. Then add the
Garlic (1 clove)
and
Chicken Stock (3/4 cup)
. Season with the
Ground Cumin (1 tsp)
,
Cayenne Pepper (1 tsp)
,
Paprika (1 Tbsp)
, and a pinch of
Salt (to taste)
and
Ground Black Pepper (to taste)
.
4.
Stir and let the chicken stock reduce by half. Then add the cooked liver back to the pan.
5.
Stir and cook for another 3 minutes. Add the
White Rice (1 cup)
,
Medium Shrimp (6)
and
Fresh Parsley (1 handful)
and
Unsalted Butter (1 Tbsp)
.
6.
Stir well again and cook for another 2 minutes. Add extra spices to taste if necessary.
7.
Transfer to a bowl and serve!