Ingredients50 g butter
1 large onion, chopped
2 rashers bacon, rind removed and chopped
2 x 250 g chicken livers
1 bay leaf
5 ml fresh sage or 2 ml dried
2 ml salt
Freshly ground black pepper to taste
50 ml dry white wine or chicken stock
RICE
1 small onion, chopped
50 g butter
500 ml uncooked rice
5 ml salt
Freshly ground black pepper to taste
15 ml fresh parsley or 5 ml dried
1 litre warm chicken stock (more if necessary)
Method
Heat butter in potjie and sauté onion until transparent.
Add bacon and fry for a few minutes.
Add cleaned chicken livers and fry lightly.
Add bay leaf, sage, salt, pepper and wine or stock and simmer for a few minutes. Remove from potjie and set aside.
Wipe the potjie out with paper towelling.
To prepare the rice, sauté onion in heated butter in the same potjie.
Add the rice and fry until the rice is well coated with butter.
Add salt, pepper and parsley.
Stir, then remove half the rice.
Spoon half of the liver mixture in a layer on top of the rice.
Repeat layers of rice and liver.
Pour the warmed stock over the top.
Cover with lid and simmer slowly over a very small fire for 30-40 minutes or until the rice is cooked, adding more stock if necessary to ensure the dish is moist and creamy.
