Peri-Peri "Chicken livers"

Mike Chetty

By
@MikesKitchen

Every now and then I get the Ghalishing for per-peri chicken livers and this incredible cheap as chips meal is a real winner. It’s light and at the same time filling enough for a dinner if served over a bed of cooked rice, but it’s best with crusty bread for a lunch.(for 2 people)


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Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
10 Min
Cook:
20 Min

Ingredients

500 g
fresh pack of chicken livers
1
fresh green chili seeded and chopped
salt and freshly ground black pepper
3 Tbsp
butter, unsalted
5-10 ml
peri-peri sauce
1/4 tsp
cayenne pepper
125 ml
cream
2 medium
onion chopped
2 clove
garlic crushed
2 stick
celery chopped
1
pinch cumin seeds
2 sprig(s)
coriander stems for garnish

Step-By-Step

1heat butter in heavy based saucepan.
add onion,celery,garlic and saute until onion is soft and translucent.

2add spices.
add chicken livers,and gently fry until chicken livers are just cooked.
add cream and bring to the boil.

3season to taste...garnish with coriander leaves.

4serve as an entree with cocktails/drinks,or serve over fluffy cooked rice and a green salad.

About this Recipe