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Chicken Livers


Butter or olive oil
Chicken livers (about 200 gm)
One medium to large onion
Teaspoon dried basil
Tablespoon dried parsley
1 cup of rice
2 cups of chicken stock
salt and black pepper to taste


Sauté the chicken livers and the onions in butter or olive oil until the onion is clear.

Add all the other ingredients, cover and simmer on very low temperature until rice is cooked.

That it! I love this with tomatoe sauce but I am a philistine.


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