peri-peri "chicken livers"

Name: Peri-Peri "Chicken livers"
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 500 gram(s) fresh pack of chicken livers; 1 - fresh green chili seeded and chopped; - salt and freshly ground black pepper; 3 tablespoon(s) butter, unsalted; 5-10 milliliter(s) peri-peri sauce; 1/4 teaspoon(s) cayenne pepper; 125 milliliter(s) cream; 2 medium onion chopped; 2 clove(s) garlic crushed; 2 stick(s) celery chopped; 1 - pinch cumin seeds; 2 sprig(s) coriander stems for garnish

(1 RATING)

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Mike Chetty

Auckland

Updated on Jul 25, 2012

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)

Rate

prep time 10 Min

cook time 20 Min

method ---

yield 4 serving(s)

Ingredients

500 grams fresh pack of chicken livers
1 - fresh green chili seeded and chopped
- salt and freshly ground black pepper
3 tablespoons butter, unsalted
5-10 milliliters peri-peri sauce
1/4 teaspoon cayenne pepper
125 milliliters cream
2 medium onion chopped
2 cloves garlic crushed
2 sticks celery chopped
1 - pinch cumin seeds
2 sprigs coriander stems for garnish

How To Make peri-peri "chicken livers"

Step 1

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

Step 2

add spices. add chicken livers,and gently fry until chicken livers are just cooked. add cream and bring to the boil.
Step 3

season to taste...garnish with coriander leaves.
Step 4

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