Peri Peri Chicken Livers Recipe
Quick, easy and all sorts of delicious, these peri peri chicken livers are quickly fried in butter and then finished with a homemade spicy South African inspired pepper paste.
Servings 2 Servings
Calories 523kcal
Ingredients
- 350 g Chicken Livers 12oz
- 50 g Butter 3 tablespoon
For the Peri Peri Sauce
- 15 g Thai Birds Eye Chilli Peppers 6-7
- 2 Medium Echalion or Banana Shallots 70g
- 4 Garlic Cloves
- 2 tablespoon Malt Vinegar
- 2 tablespoon Water
- ½ tablespoon Lime Juice
- 1 tablespoon Smoked Paprika
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Oregano
- ½ teaspoon Dried Rosemary
- ½ teaspoon Salt
Instructions
- Cut the stems off the chilli peppers and add them to a mini blender.
- Cut the shallots in half, peel them and roughly chop them, then throw them into the blender.
- Peel the garlic cloves and add them to the blender.
- Pour in the vinegar, water, and lime juice and add the smoked paprika, basil, oregano, rosemary and salt, then blend to a smooth sauce.
- Trim up the chicken livers, removing any sinew, then chop them into bite-sized pieces.
- Heat a 25cm or 10" nonstick frying pan over a high heat, and when it is hot, add the butter.
- When the butter begins to foam, add the chicken livers and saute for 3-4 minutes, getting a nice colour on the liver.
- Add the sauce, and saute for another 2 minutes and serve hot.
Video
Nutrition
Serving: 1 | Calories: 523kcal | Carbohydrates: 12g | Protein: 45g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 1039mg | Sodium: 884mg | Fiber: 3g | Sugar: 3g
