Creamy Chicken Livers Peri Peri

Name: Creamy Chicken Livers Peri Peri
Total time: 1800 s
Yield: 4 servings
Cuisine: South African
Ingredients: 500 grams Chicken livers; 1 large Onion chopped; 1 medium Red pepper seeds removed and chopped; 3 Bay leaves; 1 Fresh lemon juice from 1 lemon; 1 1/2 tsp Cumin; 1 tsp Fresh coriander finely chopped; 1 Chili chopped ( or 1/2 teaspoon peri peri spice); 250 ml Fresh cream; 1 Splash brandy ( not too much or it turns bitter); 1/4 dash Worcester sauce; 2 tbsp Tomato purée; Salt to taste; 1 tbsp Crushed garlic; 1 tbsp Olive oil; 1 tbsp Butter. (NOT MARGARINE)

Cathy Roets-Richter @KITTYcook2020

South Africa

I am South African, and this is a dish served in most Restaurants here as a starter. We often have it at home on a Sunday night as a main course.

Cathy Roets-Richter @KITTYcook2020

South Africa

I am South African, and this is a dish served in most Restaurants here as a starter. We often have it at home on a Sunday night as a main course.

Saved

Ingredients

30 mins

4 servings

500 gramsChicken livers
1 largeOnion chopped
1 mediumRed pepper seeds removed and chopped
3Bay leaves
1Fresh lemon juice from 1 lemon
1 1/2 tspCumin
1 tspFresh coriander finely chopped
1Chili chopped ( or 1/2 teaspoon peri peri spice)
250 mlFresh cream
1Splash brandy ( not too much or it turns bitter)
1/4 dashWorcester sauce
2 tbspTomato purée
Salt to taste
1 tbspCrushed garlic
1 tbspOlive oil
1 tbspButter. (NOT MARGARINE)

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Steps

30 mins

1

Heat olive oil and butter. Sauté onion. When glassy add garlic
2

Add chicken livers and brown.
3

Add red pepper and all the spices and bay leaves
4

Add lemon juice to the pan
5

Add cream. Turn the heat down and simmering for 15 minutes. Don't over cook the livers.
6

Just before serving add the brandy and heat through.
7

Serve with crusty rolls or your favourite fresh crusty bread toasted