Peri-Peri Chicken Livers
Creamy peri-peri chicken livers cooked with onion, red pepper and tomato paste, finished with double cream yoghurt and a splash of brandy. Serve with crusty bread to mop up every bit of the sauce.
Ingredients
- 500 g chicken livers cleaned, gall removed (see notes)
- 1 tbsp butter
- 1 tbsp oil
- 1 medium onion sliced
- 50 g tomato paste
- 1 tsp garlic
- 1 red pepper diced
- 125 ml peri-peri sauce your favourite, I used Nando’s Medium
- 125 ml double cream yoghurt or any plain yoghurt, up to 190 ml (see notes)
- 2 tbsp brandy
- parsley for garnish
- crusty bread to serve
- salt to taste
Instructions
Clean the livers
- Clean the chicken livers, making sure the gall is removed. Cut out any green pieces, then rinse the livers properly and dry them.
Cook the livers
- Slice the onion. Heat the butter and oil in a pan over medium heat, add some salt and fry the onion until translucent.
- Lower the heat, add the tomato paste and let it cook through for about 15 seconds. Add the garlic and stir together.
- Add the red pepper and fry for 2 to 3 minutes, until it is a little bit soft.
- Add the chicken livers and cook for 2 to 3 minutes a side over medium heat.
- Pour in the peri-peri sauce and stir it through.
- Add the yoghurt and stir it through. Let it cook for another 4 to 5 minutes, until the livers are just cooked through. Don’t overcook them.
- Finish with the brandy and stir it through. Season to taste. Garnish with parsley and serve with crusty bread.
Notes
- Cleaning the livers: The gall is the green part. Cut out every green piece, because it tastes very bitter, then rinse the livers and dry them well.
- Peri-peri sauce: Use your favourite. I used Nando’s Medium.
- Yoghurt: Double cream yoghurt works best, but any plain yoghurt will do. Start with 125 ml (½ cup) and add up to 190 ml (¾ cup) depending on how saucy you want it, or to tone down the spice.
- Don’t overcook: Chicken livers turn grainy and tough when overcooked. Cook them until there is no pink left in the centre, then take them off the heat.