Chicken Liver with Curry Apples and Long Grain Rice

Boil 1 l of water, add salt and sprinkle in the basmati rice. Stew at low temperature until soft and the water has evaporated. Clean the chicken liver, rinse when cooled, rub dry and cut into bite-sized pieces. Remove the skin from the apples, remove the core. Cut flesh into cubes, sprinkle with juice of one lemon to prevent discoloration.

Remove the shell from the hard-boiled eggs and chop them coarsely. Remove the skin from the onion, chop finely and sauté in a wok in a little olive oil until soft.

Add the liver and the apple cubes and roast briefly.

Extinguish with sherry, fold in the eggs. Season with pepper, curry and salt. Serve chicken liver with curried apples and long grain rice on plates.

Kaisergarten, Extract Rich Sweet Wine

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