Give me creamy peri-peri chicken livers a Portuguese roll. Peri-peri chicken livers are another South African favourite. Spicy, delicious, creamy and loaded with flavour. This is quick and easy to make. Ready in less than 15 minutes. When making this dish you must be very careful not to overcook the chicken livers. Just fry them until lightly browned and still pink on the inside.
Ingredients
Cooking oil
1 kg chicken livers
Seasoning (I used the Nando’s flavour shaker. Chicken spice will do)
Garlic powder
Aromat
1 red onion, very finely chopped
2 garlic cloves, crushed
50g tomato paste
Peri-peri sauce, extra hot
250ml fresh cream
Method
1. Season the livers with the Nando’s flavour shaker, garlic powder and a bit of Aromat.
2. Heat oil in a pan. Fry the livers until browned.
3. Remove the livers from the pan and set them aside.
4. Add onions and garlic to the pan ad cook until the onions are soft (add more oil if necessary)
5. Add the tomato paste and cook for 2-3 minutes.
6. Add the livers back in the pan and stir until well combined.
7. Add the peri-peri sauce and combine. Cook for 2 minutes.
8. Add the cream, combine and serve.