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CHICKEN LIVERS PERI-PERI

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Description

This dish has it’s roots in Portugal but it has become a traditional South African staple served throughout the country.

Peri peri (ˌpiːriˈpiːri/ pee-ree-pee-ree, also spelled piri piri, pili pili) was brought to Africa by the Portuguese. It is know as the African bird's eye chili.

Nandos, a food chain famous for their hot sauces and chickens, make the best livers around. I salivate just thinking about them. You can order them mild, hot or my favorite….extra hot. They are rich and decadent and set your mouth on fire.

Livers are usually served with a crusty floured roll and creamy coleslaw to cool the heat.

If, like me you live abroad, this recipe will have you feeling like you just returned home....

Enjoy this lekker (lit-- tasty) graze (lit -- food) xxx Chef MM

CHICKEN LIVERS PERI-PERI

US (Imperial)

Print Ingredients

4 TBS olive oil

2 lbs chicken livers – washed and dried

2 onions cut into 1/3-inch semi circles

1 to 2 tspn chilli flakes (depending on how hot you like
them)

4 bay leaves

2 cloves of garlic chopped

6 red and super ripe tomatoes chopped

1 cup red wine

½ cup water

½ cup ketchup/Tomato sauce

2 to 4 tspn sambal chilli/ Peri-peri sauce ( depending on how spicy you want the livers)

Coarse salt & pepper to taste

1 sourdough/French baguette

Olive oil spray

InstructionsRinse the chicken livers in water and dry.

Heat olive oil in a sauté pan on the stove on high heat. Cook the chicken livers in the pan until all the blood is gone (10 minutes). Don’t move them around too much so they aren’t mushy. Set the livers aside.

In the same pan sweat the onion rings on medium/high heat for 8 minutes until they are golden and caramelized (careful not to burn them).

Turn the heat to high and add the chilli flakes, red wine, bay leaves, water and chopped tomatoes. Cook for 10 minutes till water starts evaporating.

Add the livers to the mix and cook for a further 10 minutes. Add the ketchup. Add the sambal chilli/peri-peri and salt and pepper. Season to taste. You can add more chili if you prefer it spicier. Remove from heat and set aside

Heat a grill pan on high heat. Add 2 TBS of olive oil. Slice the baguette in half and cut into 4 inch pieces. Spray the bread with olive oil spray and place face down in the grill pan till they start smoking and grill lines appear (4-6 mins).

Garnish with some fresh parsley, chives or cilantro. Serve livers with crusty bread and a green salad.

CHEF’S TIP
This dish can be made ahead and reheated. It also freezes well.
You can add a splash of cream at the last minute to make the sauce creamier.

SERVES 4-6

EU (Metric)

Print Ingredients

4 TBS olive oil

1 Kg chicken livers – washed and dried

2 onions cut into 1/2 cm semi circles

1 to 2 tspn chilli flakes (depending on how hot you like them)

4 bay leaves

2 cloves of garlic chopped

6 red and super ripe tomatoes chopped

1 cup red wine

½ cup water

½ cup Ketchup /TomatoSauce

2 to 4 tspn sambal chilli/ Peri-peri sauce ( depending on how spicy you want the livers)

Coarse salt & pepper to taste

1 sourdough/French baguette

Olive oil spray

InstructionsRinse the chicken livers in water and dry.

Heat olive oil in a sauté pan on the stove on high heat. Cook the chicken livers in the pan until all the blood is gone (10 minutes). Don’t move them around too much so they aren’t mushy. Set the livers aside.

In the same pan sweat the onion rings on medium/high heat for 8 minutes until they are golden and caramelized (careful not to burn them).

Turn the heat to high and add the chilli flakes, red wine, bay leaves, water and chopped tomatoes. Cook for 10 minutes till water starts evaporating.

Add the livers to the mix and cook for a further 10 minutes. Add the ketchup. Add the sambal chilli/peri-peri and salt and pepper. Season to taste. You can add more chili if you prefer it spicier. Remove from heat and set aside

Heat a grill pan on high heat. Add 2 TBS of olive oil. Slice the baguette in half and cut into 4 inch pieces. Spray the bread with olive oil spray and place face down in the grill pan till they start smoking and grill lines appear (4-6 mins).

Garnish with some fresh parsley, chives or cilantro. Serve livers with crusty bread and a green salad.

CHEF’S TIP
This dish can be made ahead and reheated. It also freezes well.
You can add a splash of cream at the last minute to make the sauce creamier.

SERVES 4-6

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