»PERI-PERI CHICKEN LIVERS RECIPE«
Sometimes variety is the spice of life in the kitchen, especially when preparing meals for the family. Chicken livers are one of those appetisers that never fail to make you salivate when you order them at a restaurant. If you make it yourself, though, you may eat as much as you want, and you won’t only be stuck with tiny slices of brown bread for accompaniment. Enjoy these spicy chicken livers with some hot, fresh buns for dinner.
PERI-PERI CHICKEN LIVERS TIPS
Chicken livers are not only a nutritious alternative to regular chicken but also a delicious and novel addition to any meal. Even if you’re not a fan of the texture, livers may be prepared such that each mouthful is just right with a little bit of preparation. Each serving of chicken livers is best accompanied with a fresh roll of Portuguese bread, a ciabatta, or a French baguette. While it’s cooking, you may add extra yoghurt to tone down the heat if it’s too spicy for certain people.
Prepare a dish with a lot of heat for the people in your household who like it. Try this delicious chicken livers recipe with some bread.
PERI-PERI CHICKEN LIVERS RECIPE
Course: Main
Cuisine: Global
Difficulty: Easy
Servings: 4 servings
Prep time: 10 minutes
Cooking time: 45 minutes
INGREDIENTS
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30 ml oil for frying
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1 onion, finely chopped
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1 red pepper, diced
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500 g chicken livers
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1 tbsp. crushed garlic
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2 tsp paprika
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2 tsp chili flakes
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45 ml plain yogurt
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50 ml peri-peri sauce
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2 tomatoes, grated (or one can of chopped tomatoes)
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1 tbsp. chicken seasoning
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100 ml chicken stock
METHOD
- Heat oil in a saucepan over medium heat.
- Brown the chicken livers and set aside.
- Fry the onions and peppers until soft before adding the garlic and frying for 30 seconds before adding the paprika, chilli flakes and chicken spice.
- Add the livers back as well as the stock, yoghurt, tomatoes and peri-peri sauce.
- Simmer for 30 minutes or until livers are tender and don’t resist a knife going through one of the bigger pieces.
- Optional
- You can break the livers apart if somebody doesn’t enjoy the texture.
»PERI-PERI CHICKEN LIVERS RECIPE«