Best Peri Peri Chicken Livers Recipes
CHICKEN LIVERS PERI PERI
This is a spicy but succulent dish of chicken livers with a chili and vinaigrette gravy. It contains brandy as the magic ingredient. It is great for an entree or main meal. Serve with toasted bread or with fresh bread rolls, and watch your guests mop up the gravy with the bread!
Provided by FAIRDINKUM
Categories Meat and Poultry Recipes Chicken
Time 2h30m
Yield 4
Number Of Ingredients 17
Steps:
- Place chicken livers in a large bowl, and pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, chili flakes, bay leaves, salt, and pepper. Stir together, and refrigerate for 1 to 2 hours.
- Remove livers to a bowl, and reserve marinade.
- Heat 1 tablespoon olive oil and butter in a large skillet over medium heat. Stir in onion, and cook until tender, about 7 minutes. Increase heat to medium-high, and stir in chicken livers; cook for 2 minutes, being careful not to overcook the livers. Stir in the tomato paste, Worcestershire sauce, chicken stock, and the reserved marinade. Simmer gently for 5 minutes. Pour in brandy, and heat through.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 6.6 g, Cholesterol 399.3 mg, Fat 22.5 g, Fiber 1.4 g, Protein 20.3 g, SaturatedFat 5.6 g, Sodium 264.8 mg, Sugar 2.4 g
PERI PERI CHICKEN LIVERS
This is another recipe we experienced while vacationing in South Africa. They serve it everywhere but finding a good version of this stuff isn't always easy. In South Africa they use Peri Peri powder instead of cayenne pepper. For me this recipe is a bit of a bust if it's not spicy enough.
Provided by Dangerus Chef
Categories Meat and Poultry Recipes Chicken
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until soft, 5 to 7 minutes.
- Increase heat to high. Season onion with cayenne pepper and cook for just 10 seconds before adding the chicken livers; season with salt and black pepper. Cook and stir chicken livers until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove the pan from heat and pour brandy over the livers. Scrape the browned bits of food off the bottom of the pan with a wooden spoon. Stir and serve immediately.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 4.1 g, Cholesterol 204.1 mg, Fat 9.2 g, Fiber 0.8 g, Protein 9.3 g, SaturatedFat 1.7 g, Sodium 29.4 mg, Sugar 1.6 g
PERI PERI CHICKEN LIVERS
Steps:
- 1. Trim chicken livers of any membranes and all discoloured bits. 2. To make marinade: Combine all ingredients and marinate chicken livers for 2 hours. Drain livers and set aside, reserving the marinade. 3. To make sauce: Heat together oil and butter. Sauté onion until soft. Add chicken livers and cook over high heat for 2 minutes. 4. Reduce heat and add tomato paste, Worcestershire sauce, chicken stock and reserved marinade. 5. Simmer gently for 5 minutes. Pour in brandy and cream, heat through. 6. Sprinkle with chopped fresh coriander and garnish with bay leaves before serving with crusty bread
PERI PERI CHICKEN LIVERS
These tasty fried chicken livers with hot peri peri sauce are quick and easy to make and delicious with garlic bread and salad.
Provided by English_Rose
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- To make the peri peri sauce, blend all the dry ingredients in a blender, or crush to a paste with a pestle and mortar, then mix in the wet ingredients. Set aside.
- For the chicken livers, heat a pan and add a drop of oil, then fry the onions and garlic gently until they become soft.
- Add the chicken livers and brown slightly. Stir in the sweet chili sauce and the hot peri peri sauce. Cook for 2-3 minutes until the livers are ready and season to taste with salt and pepper.
- Serve on top of two slices of garlic bread with a small side salad.
Nutrition Facts : Calories 290.6, Fat 7.9, SaturatedFat 2.6, Cholesterol 445.8, Sodium 308.1, Carbohydrate 21.1, Fiber 3, Sugar 6.7, Protein 25.1
PERI-PERI "CHICKEN LIVERS"
Every now and then I get the Ghalishing for per-peri chicken livers and this incredible cheap as chips meal is a real winner. It's light and at the same time filling enough for a dinner if served over a bed of cooked rice, but it's best with crusty bread for a lunch.(for 2 people)
Provided by Mike Chetty
Categories Other Breads
Time 30m
Number Of Ingredients 12
Steps:
- 1. heat butter in heavy based saucepan. add onion,celery,garlic and saute until onion is soft and translucent.
- 2. add spices. add chicken livers,and gently fry until chicken livers are just cooked. add cream and bring to the boil.
- 3. season to taste...garnish with coriander leaves.
- 4. serve as an entree with cocktails/drinks,or serve over fluffy cooked rice and a green salad.
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