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peri-peri "chicken livers"

(1 rating)
MikesKitchen avatar
Recipe by
Mike Chetty
@MikesKitchen
Auckland

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)

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 20 Min

Ingredients For peri-peri "chicken livers"

  • 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 md
    onion chopped
  • 2 clove
    garlic crushed
  • 2 stick
    celery chopped
  • 1
    pinch cumin seeds
  • 2 sprig
    coriander stems for garnish

How To Make peri-peri "chicken livers"

  • 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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