Peri-Peri Chicken Livers
Peri-Peri Chicken Livers. Perfect for any occasion, it is a must-try for anyone who loves good food.
Ingrédients
- 500 g chicken livers (cleaned, sinew removed)
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp chili flakes (adjust to heat preference)
- 2–3 tsp peri-peri sauce (store-bought or homemade)
- 1 tbsp tomato paste
- ½ cup fresh cream (or coconut cream for dairy-free)
- salt & black pepper to taste
- fresh parsley (optional, for garnish)
- 1 tsp sugar (if your sauce is too acidic) (optional)
- a squeeze of lemon juice (optional)
Instructions
- Prep the livers: Rinse gently and pat dry. Cut larger livers in half. Do not overhandle them.
- Sauté base: Heat butter and oil in a pan over medium heat.Add onion and cook until soft and translucent (about 5 minutes).Add garlic and cook 30 seconds.
- Spice it up: Add smoked paprika and chili flakes. Stir for 20 seconds to release flavour.
- Cook the livers: Increase heat slightly. Add chicken livers in a single layer.Cook 2–3 minutes per side.They should be browned outside but still slightly pink inside (don’t overcook or they go rubbery).
- Make the sauce: Stir in tomato paste and peri-peri sauce.Pour in cream and simmer gently for 5–7 minutes until thick and saucy.
- Adjust & finish: Taste and adjust salt, pepper, sugar, or lemon.Garnish with parsley.
