Creamy chicken livers

Recipe from: 11 March 2014
recipes chicken braai livers

Ingredients 11
Servings 1
Minutes 00:10


Serving Change
  • 1
    chicken livers
  • 1
    big onion – chopped
  • 2
    cloves garlic – chopped
  • 5
    smoked paprika
  • 5
    dry thyme
  • 45
    olive oil
  • Juice and zest of 1 lemon
  • Salt and pepper
  • 250
  • 100
  • Grated Parmesan – optional


Heat a cast iron pan on the open fire or the stove.

Add the olive oil and onion and fry until the onion is soft and translucent. Add the garlic,  smoked paprika and thyme.

Sauté for another minute or so. Add the chicken livers and fry them while stirring continuously.

When it's cooked but still a little pink on the inside, add the brandy and tip the pan slightly for the brandy to catch alight for some flames into your pan. This gives a lot of flavor the the livers.

Add the lemon juice and zest as well as salt and pepper. Lastly add the cream and cook until the cream has reduced a little.

While all this is happening, slice the sourdough bread and toast on a grid on the open fire. When the livers are done, serve on thick slices of toasted bread.

Sprinkle a little grated Parmesan over the top.

Recipe reprinted with permission of Nina'sKitchen. To see more recipes, click here.

Read more on: chicken  |  checkers braai  |  recipes


Lamb chops with pesto

2014-08-27 14:07 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.