Chicken liver orzo bake

Name: Chicken liver orzo bake
Prep time: 5 s
Cook time: 60 s
Total time: 60 s
Yield: 6
Cuisine: Arab
Ingredients: 2 cups Orzo; 1 Medium Onion finely chopped; 2 Cloves Garlic finely chopped; 2 cubes MAGGI® Chicken Bouillon; 1 teaspoon Ground Black Pepper; 1 pinch Ground nutmeg; 1/4 teaspoon ground cumin; 400 Chicken livers; 2 tablespoons Tomato Paste; 1 piece Bay leaf; 5 pieces cardamom pods; 2 tablespoons Ghee; 2 Mediums Tomato sliced; 2 tablespoons Fresh parsley chopped; 3 cups Boiling Water

(0)

Easy

•

60 Min

Ingredients

Fettuccini pasta

2 cups

Onions, finely chopped

1 Medium

Garlic, finely chopped

2 Cloves

MAGGI® Chicken Bouillon

2 cubes

Ground Black Pepper

1 tsp

Ground nutmeg

1 pinch

ground cumin

0.25 tsp

Chicken livers

400 g

Tomato Paste

2 tbsp

bay leaves

1 piece

cardamom pods

5 pieces

Butter, melted

2 tbsp

Tomato, diced

2 Mediums

Fresh parsley, chopped

2 tbsp

Hot Water

3 cups

Utensils and appliances

Nutritional Information

Nutrition Table Footer

Carbohydrates

23.5 g

Energy

231.59 kcal

Fats

8.49 g

Protein

15.46 g

Nutrition Table Footer

Recipe steps

5 min

1 min

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5 min

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Preheat oven to 180C

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5 min

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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 pepp

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5 min

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Add onion, garlic, MAGGI® Chicken Bouillon, tomato paste, parsley, water and bring to boil.

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5 min

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After boiling, transfer the mixture to the clay pot and top with tomato slices.

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5 min

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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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Nutritional Information

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Chicken liver orzo bake

Nutritional facts per serving

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