PERI PERI CHICKEN LIVERS

A South African bistro classic. The perfect comfort food. Crack a bottle of red and enjoy!

Prep 00:20

Cook 00:20

Serves 4

Capable Cooks 

Ingredients 

700g chicken livers, cleaned and trimmed 

3 Tbsp butter 

1/2 brown onion, diced

3 garlic cloves, finely chopped 

1 long red chilli, sliced 

1 Tbsp smoked paprika 

2 tsp chilli flakes 

2 tsp cumin 

2 Tbsp tomato paste 

2 tsp fresh minced ginger

1 tsp lemon zest 

1/2 cup pure cream 

1/2 cup chopped parsley 

Method 

Step 1. Rinse the chicken livers and place them in a bowl. Cover them with room temperature water and add a tablespoon of lemon juice or vinegar. Soak for around 15 minutes and then drain and rinse. Pat dry and season with salt.

Step 2. Working in batches, heat a tablespoon of butter in a hot pan and fry the livers until just coloured. Remove from the pan and keep aside. 

Step 3. Add some olive oil to the pan and saute the onions and garlic until soft. Add the fresh chilli, smoked paprika, cumin and chilli flakes. Season with salt. 

Step 4. Add the tomato paste and stir through. Cook for a few minutes. Add the ginger, lemon zest and a knob of butter.

Step 5. Add the livers back to the pan and cook for a few minutes. Stir through the cream and fresh parsley. Serve with crusty bread. 

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