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Step by Step Instructions
  • Step 1: Heat the οlive oil in a deep frying pan and sauté the livers well.
  • Step 2: Add the onion and cook until soft.
  • Step 3: Pour in the brandy and then the krana liqueur and cook for 2-3 minutes until all the alcohol evaporates, add the cinnamon stick, the pine nuts and the rice and cook for 12 minutes. Season with salt and pepper.
  • Step 4: Cut the dried prunes in the middle and stuff them with the liver filling.
  • Step 5: Serve in a wide platter.
Ingredient List
  • Ground black pepper
  • 30 dried pitted prunes
  • 500g chicken livers, finely chopped
  • 50g Glazed rice
  • 50ml brandy
  • 50ml krana liqueur
  • 50g pine nuts
  • 100g Extra virgin olive oil
  • 1 onion, cut into rings
  • 1 Whole cinnamon sticks
  • Fleur de Sel

Stuffed prunes with chicken livers and nuts

  • Preparation
  • Cooking
  • 6
An outstanding dish combining the ripe flavour of liver with the sweetness of prunes.
Product Qty
P.D.O. Sitia extra virgin olive oil from Crete "Gaea" 16.9fl.oz
4 peppers mix grinder from Attica "Kollectiva" 3.9oz
  Products of Greece
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