Description
Not sure about chicken livers? This Chicken Livers Peri-Peri might change your mind. The sauce is spicy, creamy, and loaded with real flavor from fresh chili, garlic, and a splash of white wine. Try it once and you might be hooked.
Ingredients
Units
Scale
- 500g chicken livers (2 x 250g packs)
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 can diced tomatoes
- 1 tbsp brown sugar
- 2 tbsp tomato paste
- 1 large red chili, chopped (use more if you want it hotter)
- 1/2 cup dry white wine
- Salt and pepper, to taste
- 2 tsp peri-peri spice or powder
- 1 tsp cayenne pepper
- 1 tsp paprika
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1/2 cup fresh cream
- 1 tsp chili powder
- Olive oil, for frying
Instructions
- Rinse the chicken livers under cold water.
- Trim off any tough bits and cut them in half. Set aside.
- Heat a little olive oil in a pan.
- Add the chopped onion and garlic and cook until soft and fragrant.
- Stir in the diced tomatoes, brown sugar, tomato paste, and chopped chili.
- Cook for a minute or two.
- Pour in the white wine.
- Add salt, pepper, peri-peri spice, cayenne, paprika, and chopped parsley.
- Let it simmer for 10 minutes, stirring now and then.
- Stir in the fresh cream and let it gently bubble.
Optional: For a smoother sauce, blend it before adding the cream. You can also leave it chunky if you like more texture.
- Season the livers with salt, pepper, and 1 tsp chili powder. Heat olive oil in a separate pan.
- Cook the livers for about 2 minutes on each side, just enough to brown but not overcook.
- Pour the warm peri-peri sauce over the cooked livers and toss gently to coat.
- Sprinkle with more fresh parsley and serve hot with crusty Portuguese rolls, ciabatta, or steamed rice.
Notes
Created, prepared, tried, and tested by Gail
