Name: Peri Peri Chicken Livers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 700g chicken livers, cleaned and trimmed; 1 tbs lemon juice or vinegar; 1 tsp lemon zest; 3 tbs salted butter; Olive oil, to fry; ½ onion, diced; 3 cloves garlic, finely chopped; 1 long red chilli, sliced; 2 tsp chilli flakes; 1 tbs smoked paprika; 2 tsp cumin; 2 tbs tomato paste; 2 tsp fresh minced ginger; ½ cup pure cream; ½ cup chopped parsley

Peri Peri Chicken Livers

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

Serves

Prep

20 mins

Cook

20 mins

Total

40 mins

Difficulty

Capable Cooks

Method

Rinse the chicken livers and place them in a bowl. Cover them with room temperature water and add a tbs of lemon juice or vinegar.
Soak for around 15 minutes and then drain and rinse. Pat dry and season with salt.
Working in batches, heat a tbs of butter in a hot pan and fry the livers until just coloured. Remove from the pan and keep aside.
Add some olive oil to the pan and cook the onions and garlic until soft. Add the fresh chilli, smoked paprika, cumin and chilli flakes. Season with salt.
Add the tomato paste and stir through. Cook for a few minutes. Add the ginger, lemon zest and a knob of butter.
Add the livers back to the pan and cook for a few minutes. Stir through the cream and fresh parsley. Serve with crusty bread.