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Peri Peri Chicken Livers

Peri Peri Chicken Livers

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A runaway hit on any dinner table, venture over to the spicier side and serve with soft pieces of ciabatta bread to wow the crowd.

Feeds
6People
Preparation time
60Min.
Difficulty
intermediate

Ingredients

ungrouped
60 ml sunflower oil
1 kg chicken livers, trimmed and cleaned
2 onions, finely chopped
10 ml crushed garlic
5 ml crushed ginger
10 ml Robertsons paprika
2 tins chopped and peeled tomatoes
1 Knorr chicken stock pot
45 ml peri peri sauce

Preparation method

ungrouped
Heat 30 ml oil in a large pan and fry the chicken livers in batches until well browned on the outside, seasoning with freshly cracked salt and black pepper.
Remove from the pan and set aside.
Heat the remaining oil and fry the onion until golden brown then add the garlic, ginger and paprika and continue to fry.
Add the tomatoes, KNORR Chicken Stock Pot and peri-peri sauce, stir well and simmer on a low heat for 10 - 15 minutes to allow the sauce to reduce and thicken.
Return the livers to the pan, gently fold them through the sauce then simmer for a further 5 minutes.
Before serving taste to check the seasoning and if necessary adjust the acidity of the sauce by adding a little sugar.

Nutrition

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