Chicken Liver and Rice Balls with Tomato Sauce

Name: Chicken Liver and Rice Balls with Tomato Sauce
Yield: Serves 2
Ingredients: ½ lb/225 g chicken livers, picked over and any bitter green or yellow bits removed; 1 medium onion, skinned and very finely chopped; 1 oz/28 g butter; ½ lb/225 g rice (Arborio if possible); ½ lb/225 g rice (Arborio if possible); 1–1½ pints/570–850 ml chicken stock (or water plus a chicken stock cube); 1–1½ pints/570–850 ml chicken stock (or water plus a chicken stock cube); 1–1½ pints/570–850 ml chicken stock (or water plus a chicken stock cube); Oil for deep-frying (I like to use sunflower); Simple Tomato Sauce; 2–3 tbsp breadcrumbs, made from day-old baked bread as opposed to steamed, sliced bread; Oil for deep-frying (I like to use sunflower); 2 tsp finely chopped parsley; 2–3 tbsp breadcrumbs, made from day-old baked bread as opposed to steamed, sliced bread; 1 egg, well beaten; 2 tbsp freshly grated Parmesan cheese; A pinch of fresh or dried thyme; A pinch of fresh or dried thyme; Salt and freshly ground black pepper; Salt and freshly ground black pepper

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

I like chicken liver and rice balls as a main course, with a green salad to accompany it, for supper for just Godfrey and me. But it can also be a first course for 6–8 if you allow 4–5 balls per person. Use Arborio rice if you can get it – it just makes the chicken liver and rice balls that little better than ordinary long-grained white rice.

Ingredients

Starter
Supper
Main course

Ingredients

Method