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Chicken Livers Peri Peri recipe

Chicken Livers Peri Peri recipe


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This is a spicy but succulent dish of chicken livers with a chilli and vinaigrette sauce. Serve with toasted bread or with fresh bread rolls, and watch your guests mop up the gravy with the bread!

75 people made this

IngredientsServes: 4

  • 450g chicken livers, trimmed and cut into bite-size pieces
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons crushed red chilli flakes
  • 2 bay leaves
  • 1 pinch salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 1 tablespoon tomato puree
  • 1 tablespoon Worcestershire sauce
  • 125ml chicken stock
  • 1 tablespoon brandy

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Place chicken livers in a large bowl, and pour in 3 tablespoons olive oil, vinegar and lemon juice; season with garlic, cumin, coriander, chilli flakes, bay leaves, salt and pepper. Stir together, and refrigerate for 1 to 2 hours.
  2. Remove livers to a bowl, and reserve marinade.
  3. Heat 1 tablespoon olive oil and butter in a large frying pan over medium heat. Stir in onion, and cook until tender, about 7 minutes. Increase heat to medium-high, and stir in chicken livers; cook for 2 minutes, being careful not to overcook the livers. Stir in the tomato puree, Worcestershire sauce, chicken stock and the reserved marinade. Simmer gently for 5 minutes. Pour in brandy, and heat through.

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Reviews & ratingsAverage global rating:(37)

Reviews in English (28)

by Mei

I followed the recipe exactly and the livers turned out quite tasty. I did find it a little too sour though; I will tweek it a bit next time.-23 Feb 2010

by LBB

im a big fan of liver and this recipe is excellent! ive made it a dozen times and cant ever get enough of it. great succes with friends - even got my boyfriend loving this dish even though he doesnt normally like livers - he now asks me to 'cook up those livers'!-03 Sep 2009


Peri Peri Chicken Livers

Cut the chicken livers into two pieces (they are usually two parts joined together - break the joints and cut each part into two). Wash in a couple of changes of water and drain on a colander for a few minutes. Then marinate them with the salt and keep aside for 15-20 minutes.

To the same pan add some extra oil and fry the garlic. Add the butter and the peri peri sauce and simmer for a minute. Reduce the heat completely and add the milk slowly to the simmering paste and stir continuously till the sauce thickens. Do not cover the pan or cook the sauce on a high heat as the milk will curdle quickly. Add a few tablespoons of water to adjust the consistency of the gravy.

Depending on the livers and the type of sauce used the colour of the gravy could vary from a pale orange to almost greyish black - this however will not affect the taste of the dish.


Рецепт Chicken livers peri-peri

In 1497 explorer Vasco da Gama rounded the Cape of Good Hope and sailed north to the Indian Ocean where his fleet made port in Mozambique. Thus began over 500 years of social, economic and culinary interaction between the people of Portugal and those of southern Africa. This shared history has resulted in the development of an Afro-lusitanian cooking style which originated in Angola and Mozambique but has now spread into South Africa.

What South Africans tend to call ‘Portuguese’ food is in fact a creole Afro-Lusitanian cuisine born in Africa. It is similar but separate from classic European style Portuguese food. Key dishes within this food genre include Caril de Galinha (a coconut milk chicken curry) and the super spicy olive oil, garlic and chili hot sauce known as piri-piri. In South Africa piri-piri is sometimes spelt and pronounced peri-peri because English speakers tend to struggle with the hard ‘I’ sound used in the Portuguese language but not with the delicious flavours of the sauce! The term used on the streets of Maputo, Mozambique to describe piri-piri chicken may not be very politically correct but it reveals the African origins of the dish to perfection. Translated politely frango à cafreal means indigenous chicken. Literally translated, cafreal is a pejorative term for black Africans. Either way the foodstuffs' African origins are crudely, but deliciously obvious.


How to clean chicken livers?

We all know how important hygiene is when it comes to kitchen matters. Besides hygiene, to achieve the best taste when cooking liver, rinse them with cold water and dry them with the kitchen towel. Also, remember to remove any visible fats and green membranes from the surface of the livers before preparing them. As mentioned earlier you need to be extra careful. Otherwise, you might end up being disappointed.

Here are our top five tastiest procedures for poultry livers you need to try out today.


Peri Peri Chicken Livers

Peri Peri Chicken Livers is the ultimate quick and easy meal. Chicken livers are nutritious and affordable. And they just taste super delicious! This is a spicy but succulent dish of chicken livers with a Peri Peri sauce. It is great for an entree or main meal. Serve with toasted bread, fresh bread rolls or even piping hot rice! Add these 30-minute spicy chicken livers to your midweek repertoire.

Peri Peri Chicken Liver.

I had my first taste of this crazy yummy dish while we still lived in the U.K. It uses the same sauce I use when making Peri-Peri Chicken. For the Peri-Peri sauce itself, I have the recipe here too. Just add more chili peppers for those seeking adventure! If you’ve ever eaten chicken liver pate/mousse/spread and liked it, you will LOVE chicken livers cooked in this spicy sauce.

This recipe has turned many a chicken liver-hater into chicken liver-lovers. The key to cooking really great chicken livers is to not overcook them. Chicken livers are very high in protein and iron and contain a range of vitamins and minerals. They are thus perfect for anyone on a low-carb/Paleo diet. Chicken liver and Peri-Peri is one of the best combinations that will always win our hearts and tummies over.

The secret ingredient is always LOVE


Ingredients

The Peri Peri Sauce
½ C (125 ml) olive oil + an extra glug, if needed
½ red pepper, diced
1 medium red onion, diced
10-15 birds eye chillies, de-seeded and diced (depending on how hot you like it)
5 cloves garlic, diced
1 Tbsp (15 ml) smoked paprika
2 Tbsp (30 ml) white vinegar
1 Tbsp (15 ml) sugar
juice of 1 lemon
salt and pepper
oil, for frying
2 red onions, thinly sliced
3/5 C (150 ml) double cream

The Chicken livers
½ C (70 g) flour, for dusting
salt and pepper
500 g chicken livers, cleaned
glug of oil for frying

To Serve
slices of sourdough bread, toasted and buttered
slivers red onion


Chicken Livers Peri Peri

Here is an awesome recipe that helped me to get my iron deficient daughter to eat livers! It worked for me, I hope it does for you!

Ingredients

  • 1 kg 2 .2 lbs koshered chicken livers
  • 2 large onions, chopped
  • 1 heaped tsp freshly crushed garlic
  • 3 tablespoons peri peri oil, click to make your own or use plain oil
  • 1/2 cup red wine
  • 1 Tbsp brown sugar
  • 1 x 200 ml (3/4 cup/7 oz) peri peri sauce (I like Ina Paarman but if unavailable use your favourite supermarket brand)
  • 1 Tablespoon hot chilli sauce (optional)
  • 2 Tablespoon sweet chilli sauce (If unavailable use apricot jam)
  • 1 Beef stock cube dissolved in 1 cup boiling water
  • 1 chicken stock cube dissolved in 1 cup boiling water

Preparation

Wash chicken livers well to remove any bits of burnt edges, and separate the two halves to remove the middle vein.

Fry the onions and garlic in the peri-peri oil until lightly browned.

Add the red wine and brown sugar, and bring to the boil.

Reduce the heat and leave the onions to simmer in the wine for about 5 minutes.

Add the livers and increase the heat, stirring continuously so that the liversbecome well coated.

Add the peri-peri sauce, the hot and sweet chilli sauces.

Add the beef and chicken stocks and give it a good stire. Reduce the heat to low and simmer for at least 45 minutes, stirring every now and then.


Chicken Livers Peri Peri recipe - Recipes

Low-Carb Chicken Livers Peri-Peri

Chicken livers Peri-Peri, for South Africans, is perceived as a traditional Portuguese dish, but I recently found out that Peri Peri is actually from Mozambique. Just sit on that for a while. It took me a few minutes too.

Here is a video of me making it the way I learned to do it at Chippies Prego. Chippies is a Portuguese takeout in the leafy suburb of Rondebosch, in Cape Town, South Africa. I worked there as a cashier for a few years when I was in high school.

For those of you who know the place, this is my tribute. OK, so the sauce is different, but the method of grilling the livers and deglasing them with the sauce – I owe that to them 100%

Here is an excerpt from our latest episode of Real Time where I show you how I make them.

You can add this recipe to your shopping list, along with entire meal plans, on our online program. Find out more

Low-Carb Chicken Livers Peri-Peri

1 tbsp butter (for frying)
1 large onion (sliced)
4 cloves garlic (roughly chopped)
2 whole red chillis (deseeded and chopped)
125 ml white wine
1 cup tomato puree
30 ml lemon juice (juice of one lemon)
250 g chicken livers
1 tbsp coconut oil (for frying)
1 handful fresh basil (chopped)
1 dash sea salt
1 crack black pepper

Make the sauce first by sautéing the onions in butter on a low heat until the onions are soft, sweet and golden brown. Add the garlic and chilli and sauté until fragrant, then add the wine and reduce it by half. Then, add the tomato purée and the lemon juice and simmer for a minute. Season the sauce to taste with salt and pepper and set aside
Clean the livers of their gallbladders (the green bit that looks like a dill pickle) and then cut them into bite-size pieces
Pat each liver dry with paper towel. This helps prevent the livers from boiling in their own juices. Now, season them with salt and pepper
Get a large heavy-based frying pan smoking hot, then add in a tiny bit of coconut oil
Drop the livers in and spread them quickly so there are none sitting on top of each other. It will be hot, so be careful
Turn each piece using a fork or lifter but DO NOT stir them. You want to keep them as still as possible in the pan so they get great colour and do not leach their juices
When they are nice and brown on each side, pour the sauce back into the pan and simmer for a minute or two
Season with salt and pepper and add the fresh basil. Check the seasoning one last time and serve immediately

Get this recipe, meal plans, shopping lists, low carb tools and more from our online program.

Download the Real Food Lists to find out what you can eat to actually enjoy losing weight.


Chicken Livers Peri Peri recipe - Recipes

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Peri-peri chicken livers

Heat the olive oil in a large pan and saute the onion until soft.

Add the chicken livers and fry for 5 minutes. Add the mixed herbs, salt and peri-peri spice and cook for another 5 minutes, stirring.

Serve with toasted sourdough bread and a dollop of cream cheese.

Cook's note: peri-peri spice is readily available from supermarkets, but if you want to make your own combine:

10 – 12 finely chopped chillies, chopped finely (medium size, medium heat)

2 T garlic powder (not crushed garlic as the mixture will be too runny)

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Watch the video: Υγράλατος βακαλάος - Τα μυστικά του παστού μπακαλιάρου


Comments:

  1. Linddun

    Bravo, seems brilliant idea to me is

  2. Brannan

    Granted, this will have a different idea just by the way

  3. Mirg

    Yes, let's see

  4. Cromwell

    Your opinion will come in handy

  5. Garan

    Sorry to interrupt you, but could you please give more information.



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