Chicken Livers

Name: Chicken Livers
Total time: 1500 s
Cuisine: South African
Ingredients: 500 g cleaned chicken livers; Portuguese chicken spice - I quite like the Robertson's range (5ml); 15 ml olive oil (for the frying); 1 green pepper - sliced with core out; 1 onion - sliced thinly; 30 ml paprika; 10 ml peri peri spice or peri peri sauce; 10 ml garlic; 1-2 chopped tomatoes (your choice)

Lea Solomon @cook_7593573

Cape Town

Chicken livers are one of my all time favorite foods, however, I have never thought to make my own, until now.

Lea Solomon @cook_7593573

Cape Town

Chicken livers are one of my all time favorite foods, however, I have never thought to make my own, until now.

Saved

Ingredients

20-25 minutes

500 gcleaned chicken livers
Portuguese chicken spice - I quite like the Robertson's range (5ml)
15 mlolive oil (for the frying)
1green pepper - sliced with core out
1onion - sliced thinly
30 mlpaprika
10 mlperi peri spice or peri peri sauce
10 mlgarlic
1-2chopped tomatoes (your choice)

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Steps

20-25 minutes

1

Season your livers with the chicken spice of your choice or in this case, Robertson's.
2

Heat the olive oil in a frying pan and add the livers, browning, leaving them pinkish on the inside.
3

Remove from pan and set aside.
4

Add additional olive oil if needed and then fry your onions and green peppers together for about 5 minutes.
5

Add the rest of the spices and the garlic and fry for another 2-5 minutes allowing flavors to blend and develop.
6

Next add the tomatoes - if you are adding tomatoes. At this step I also like to add some tomato sauce or ketchup. You could always substitute or do both.
7

Return your browned livers to this pan and continue to cook through giving it a good stir through for about 2 minutes or so.
8

Serve with soft, well buttered, warm Portugeuse bread rolls