Chicken Livers Peri Peri

Chicken Livers Peri PeriTried Tested

2 x 250 g punnets chicken livers washed and trimmed. Cut them in half. Fry 1 small onion 2 cloves minced garlic till soft. Add 1 tin diced tomatoes, 1 tbsp brown sugar, 2 tbsp tomato paste, 1 large red chilli chopped ( or increase if you prefer more heat ) Add 1/2 cup dry white wine, salt, pepper, 2 tsp peri peri powder, 1 tsp cayenne pepper, 1 tsp paprika, 2 tbsp chopped parsley. Simmer for 10 mins then Stir in 1/2 cup fresh cream.

Note: Alternative is to blitz the peri peri sauce in a blender until smooth consistency is reached before adding the cream, or can decide to leave the sauce chunky.

Salt, pepper your chicken livers, add 1 tsp chilli powder sauté in olive oil in a frying pan cooking 2 mins per side. Toss the peri peri sauce over the livers. Chop more parsely for garnish. Serve with rice or Portuguese rolls, ciabatta bread. Enjoy!

Source, prepared and posted by: Gail Haselsteiner

Subscribe To Our Newsletter
Subscribe to our email newsletter today to receive updates on the latest news, tutorials and special offers!
Thanks for signing up. Please check your email and confirm your subscription. Also check spam box if you don't see in the inbox.
You agree to the privacy policy.
Don't miss out. Subscribe today.
WordPress Popup