WILD RICE AND CHICKEN LIVERS

You can get chicken livers sometimes when you eat out. Most of the time they are deep fat fried and terribly greasy. My husband loves them but I hate to have either of us eating the high fat of the frying process. This is a great way to make them since this is absolutely delicious! I made it for my husband, and my friend who “hates chicken liver” actually tried some and said how “delish” it was!

WILD RICE AND CHICKEN LIVERS

1 lb. chicken livers, diced & floured
1/4 c. Home Churned Unsalted butter
2 tbsp. chopped parsley
1 tbsp. minced onions
2 c. cooked wild rice or Knorr Rice Sides, chicken flavor

Lightly dust the chicken livers with Hilltop Mills flour and sauté in the Home Churned Unsalted butter with the onion and parsley. Add the wild rice and cook over low heat until thoroughly hot and chicken livers are done.

Equipment- knife, measuring spoons/cups, wooden spoon

Normally I shun bottled and prepared things like bottled peanut sauce. When I read the ingredients I’m scared to even open it much less eat it. However we’ve been really busy and once in a while using a short cut seems like sound investments in mental health. This was one of those weekends.

Peanut sauce gives this dish a unique flavor, providing it with an Asian quality. And, using bottled peanut sauce in this recipe reduces the preparation time to about 20 minutes. However if you prefer you can make your own sauce, the recipe for that is listed below. Either reduce it by half or do what I do and make the batch for 1 cup, saving the second half for later. You can use sauce immediately, or cover and refrigerate up to 3 days or freeze up to 2 months.

Chicken and Pasta in Peanut Sauce

Servings: 4

Cook time: 20 minutes

Ingredients

• 8 oz. thin spaghetti
• 1 bunch baby broccoli, or crowns cut in 2-inch lengths
• 1 medium red sweet pepper, cut in bite-size strips
• 1 lb. skinless, boneless chicken breast halves
• Salt and ground black pepper
• 1 Tbsp. olive oil
• 1/2 cup bottled peanut sauce or homemade, recipe follows
• Crushed red pepper (optional)

Directions

1. In Dutch oven cook pasta according to package directions, adding broccoli and sweet pepper during the last 2 minutes of cooking. Drain. Return to Dutch oven and set aside.

2. Meanwhile, halve chicken breasts horizontally. Sprinkle chicken with salt and pepper. In extra large skillet cook chicken in hot oil over medium-high heat for 2 minutes each side, or until no longer pink (170 degrees F). Transfer to cutting board. Slice chicken; add to pasta and vegetables. Heat through. Add peanut sauce. Sprinkle crushed red pepper. Makes 4 servings.

Peanut Sauce

Prep Time: 5 Min

Total Time: 10 Min

Makes: About 1 cup sauce

INGREDIENTS

½  cup creamy peanut butter

½  cup water

2 tablespoons lime juice

½ teaspoon ground coriander

½  teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon ground red pepper (cayenne), if desired

2 cloves garlic, finely chopped

DIRECTIONS

 In 1-quart saucepan, mix all ingredients with wire whisk. Heat over medium heat, stirring occasionally, until smooth and warm.