• Email
  • Pin It
 

Chicken Livers Peri Peri

 

Contributed by:

Chicken Livers Peri Peri
 

 

2 comments | Leave Comment

 
1 Rating1 Rating1 Rating1 Rating1 Rating (1 Rating)
Loading ... Loading ...
 
 
 

Recipe

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!

Times

  • Prep Time : 15 min
  • Cook Time : 10 min
  • Ready Time : 25 min

Servings

4

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

Directions

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.

Serve on a bed of rice.

Tags

About Sharon Lurie

avatar

Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.. Visit Celebrating with the Kosher Butcher's Wife!

 

comments

 

2 Responses to Chicken Livers Peri Peri

  1. avatar says: Gillyk

    Wow, just making this and it smells amazing. I didn’t have pepper sauce or red wine, so I used olive oil with sweet paprika and hot paprika and red wine vinegar for the onion and garlic stage. I added sweet chili sauce, apricot conserves and non-fish containing Worcestershire sauce. Just tasted it and added salt and freshly ground black pepper – it is amazing!

  2. I always say a recipe is there to guide you, some prefer it hot (spicy hot), others prefer more wine but in the end you know the flavours you’re really after!! Enjoy !!

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in