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Peri-Peri Chicken Livers served with crusty bread

Peri-peri chicken livers

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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 250 g tubs free-range chicken livers
  • 1/4 cup Wilson's Foods Peri Oil (with smoked paprika)
  • 8 cloves garlic sliced
  • 1-2 t dried chillies optional
  • 1 250 ml bottle hot peri-peri sauce
  • 1/2 cup plain double-cream yoghurt or cream
  • sea salt and freshly ground black pepper to taste
  • 1/2 lemon juiced

Method
 

  1. Rinse and drain the chicken livers. Heat the oil in a small saucepan over a medium heat. Add the garlic and cook until just golden, then add the chillies and stir to combine.
  2. Remove from the heat, pour half the oil mixture into a bowl and set aside for serving.
  3. Return the saucepan to a low heat and add half the peri-peri sauce and the yoghurt or cream. Bring to a simmer. Taste to see if you would like more peri- peri sauce. Season to taste, add a squeeze of lemon juice and remove from the heat.
  4. Heat some oil in a pan and fry the livers in batches for 1–2 minutes on each side, then stir through the peri-peri sauce.
  5. Serve with warmed Portuguese rolls and a drizzle of the reserved garlic-and- paprika oil.
  6. Cook’s note: Nothing beats the comfort of a crusty, buttered Portuguese roll topped with hot- from-the-pan peri-peri chicken livers. These are super-fast, so don’t overcook them – just sear quickly as they will continue cooking in the hot sauce.