Chicken Liver Pilaff

Most supermarkets stock plastic tubs of frozen chicken livers, which are relatively cheap and multi-purpose - thread on to kebabs, mash into a pâté, spread on to crostini, or use to add flavour and protein to a simple rice dish like this pilaff, zapped up with currants, pine nuts, herbs and enriched - if possible - with a little chicken stock; easier than a risotto but tasty and quick. After thawing out, frozen chicken livers need to be picked over to cut off any greenish, discoloured bits,