562- Liver Skewers and its Rice Pilaf / قطبان الكبد و الأرز بالأناناس
For the rice:
200 grams Rice Mix Carrefour (2 cups / 7.0 OZ)
250 ml Carrefour Pineapple Juice
2 tablespoons olive oil
1 leek, cut into rings
1/2 red pepper, cubed
1/2 green pepper, cubed
1/2 yellow pepper, cubed
2 garlic cloves, chopped
Salt and pepper, to taste
250 ml water
For the liver skewers:
2 large pieces liver (250g)
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon chilli pepper
1 can pineapple in syrup
1- In a saucepan over medium heat, heat the olive oil, add the leek and fry it for 2 minutes. Add garlic, red, green and yellow peppers. Mix all the ingredients together and cook for 3 minutes.
2- To the pan, add the rice, salt and pepper. Mix, then add the pineapple juice and water. Let cook for 3 minutes over medium heat until the rice is tender.
3- Grill the liver pieces on an electric grill plate, 1 minute on each side. Place the liver on a wooden board and cut into medium sized cubes.
4- In a large bowl, add the liver cubes, cumin, sweet pepper, hot pepper. Mix the ingredients together to cover the liver with spices, then add the salt and stir again.
5- Cut the pineapple into pieces. Then garnish the skewered picks by inserting the pieces of liver and pineapple.
6- Place the skewers on the plate and grill on each side until the liver is cooked through.
7- Add pieces of pineapple to the rice and mix to incorporate it.
Serve the liver skewers on a bed of pineapple rice!