Spicy South African peri-peri chicken livers are quick, easy and super nutritious, and delicious!
I absolutely love Chicken Livers. Growing up in South Africa I would beg my mom to make them.
For this version, I sautéed the livers and onions in a little oil, but I didn’t add any fresh or canned tomatoes so they are not very saucy. And I love to serve them with warm and crusty bread or on a bed of pasta
I used my favorite Nandos peri-peri hot sauce to make them extra spicy.
But you can adjust the heat accordingly. Or man up and enjoy the spicy, hot kick… Fire in the hole
xxx MM
Spicy Hot Chicken Livers and Onions
Ingredients
- 4 TBS olive oil
- 2 lbs/ 1 Kg chicken livers – washed and dried
- 2 red onions cut into 1/3-inch semi-circles
- 3 TBS sambal chilli paste
- ¼ cup Nandos Peri Peri or other hot Sauce
- ½ cup ketchup
- 1 cup water
- 4 bay leaves
- 1 crusty sourdough/French baguette
Instructions
Rinse 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 and they are nicely browned (10- 15 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).
Add the livers back to the pan along with the Nandos Peri- Peri sauce, ketchup/tomato sauce, bay leaves, and water. Simmer on low heat for 10 minutes till livers and onions are infused and the liquid evaporates.
Garnish with some parsley and orange slices and serve with a crusty baguette.
SERVES 4
Notes
This dish can be made ahead and reheated. It also freezes well.
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