Istanbul Poultry Pilaf

Cut chicken breast fillets and liver into approx. 1.5 cm cubes or strips. Remove the skin from the garlic, chop finely and sauté briefly in the oil.

Add chicken breast and liver and stir-fry briefly. Add long-grain rice, sauté briefly, douse with soup, add saffron, season.

Cook on medium heat without lid for about 20 minutes, stirring a few times and perhaps adding a little water. In the meantime, toast the almonds in a pan without fat until golden brown, remove.

5 min before the end of the cooking time, add the frozen peas and 3/4 of the almond kernels to the long grain rice form.

Serve the pilaf, sprinkle with the remaining almond kernels.

approx. 15 min.

about half an hour

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