Chicken Livers On Rice (A Memory Of My Mum'S Recipe) - cooking recipe

Ingredients

Sauce
500 g chicken livers (chop 2cm pieces, discard vein)
3 garlic cloves (fat ones, crushed)
2 chilies (finely chopped)
1 tablespoon butter
1 tablespoon olive oil
1/4 cup sherry wine or 1/4 cup port wine
400 g tomato paste
2 cups water
2 bay leaves
1 tablespoon oregano
Rice
2 cups boiling water
1 cup basmati rice
1 teaspoon butter

Preparation

Melt butter and oil in a large frypay on a medieum high heat.
When just melted add chilli and crushed garlic.
Allow to bubble until the garlic smells good.
Add the bay leaves and chopped chicken livers to the pan and seal lightly on both sides.
Add sherry to the pan and simmer until reduced by half.
Stir in tomato paste, water and oregano until combined (this will be a thick sauce).
Simmer gently while rice cooks.
Stir occassionally. I also crush a couple of the livers under my spoon to make a rich sauce.
Rice:
Put kettle on so you have boiling water before adding to the pot.
In a medium pot place the rice, boiling water and butter.
Put lid on pot and bring to boil ( it won't take long).
Leave the lid on and drop the heat to a slow bubble.
Cook for 20 minutes without removing the lid.
Serve. It's also nice with a bit of grated parmesan and ground pepper on top of each serving.