Peri-Peri "Chicken livers"

1
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)

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

How to Make Peri-Peri "Chicken livers"

Step-by-Step

  1. heat butter in heavy based saucepan.
    add onion,celery,garlic and saute until onion is soft and translucent.
  2. add spices.
    add chicken livers,and gently fry until chicken livers are just cooked.
    add cream and bring to the boil.
  3. season to taste...garnish with coriander leaves.
  4. serve as an entree with cocktails/drinks,or serve over fluffy cooked rice and a green salad.

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About Peri-Peri "Chicken livers"




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