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SPICY HOT CHICKEN LIVERS AND ONIONS

GRILLED-PERI-PERI-LIVERS-AND-ONIONS

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DELICIOUS

Description

I absolutely love Chicken Livers and this version is a little different. 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.

There is definitely a lot of chilli and peri-peri in this recipe but you can adjust the heat accordingly. Or you can man up and enjoy the spicy, hot kick…

Fire in the whole xxx Chef MM

SPICY HOT CHICKEN LIVERS AND ONIONS






US (Imperial)


Print Ingredients

4 TBS olive oil

2 lbs chicken livers – washed and dried

2 red onions cut into 1/3-inch semi circles

3 TBS sambal chilli paste

¼ cup Nandos/ Other Hot Peri Peri 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 sambal chilli, 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.

CHEF’S TIP
This dish can be made ahead and reheated. It also freezes well.

SERVES 4





EU (Metric)


Print Ingredients

4 TBS olive oil

1 Kg chicken livers – washed and dried

2 red onions cut into 1cm semi circles

3 TBS sambal chilli paste

¼ cup Nandos/ Other Hot Peri Peri Sauce

½ cup ketchup / tomato sauce

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 sambal chilli, 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.

CHEF’S TIP
This dish can be made ahead and reheated. It also freezes well.

SERVES 4




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