Best Creamy Peri-Peri Chicken Livers
- 500 g Chicken livers defrosted
- 1 large Onion chopped
- 1 -2 cloves Garlic
- 1 – 2 Chillies, or peri-peri spice, to taste
- 1 Small Red/orange/yellow pepper chopped
- 250 ml Cream
- 2 tbsp Tomato paste
- 1 tsp Apricot jam
- 1 tbsp Flour heaped
- Olive oil for frying
- Salt, pepper, braai spice / chicken spice
- 1 Chicken stock cube
Sautee the onions until they start to get brown.
Add peppers and fry until they start getting soft.
Add garlic and chilli/peri-peri spice, fry for half a minute.
Remove from the pan.
Turn the heat up, and add a bit more olive oil.
Flash fry the chicken livers on a high temperature, but be careful not to “crowd” the pan. (there will be too much moisture, and they won’t brown. )
Rather do it in batches, if you need to.
Don’t overcook them. Flash fry, till brown, turn over once.
They must still be pink inside.
Add the onion mix to the livers.
Mix the flour with a bit of cold water in a cup.
Add the tomato paste, stock cube and apricot jam, then fill the cup up with boiling water.
Pour onto the pan with the livers, and onions etc.
Add salt (if needed; the stock cube may be enough) and spices.
Add cream, bring to the boil, simmer for about 3 minutes, until the livers are just cooked inside.
Remove from stove when pinkness is just gone; this way they are smooth and creamy. If you cook them longer, they will become “gritty”
Serve your best creamy peri-peri chicken livers with rice or freshly baked, crusty bread like a baguette or Portuguese rolls. Add your favourite per-peri hot sauce if you dare!
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