Peri peri chicken livers

This spicy peri peri Portuguese dish will knock you back for 7!
 

Recipe from: 10/9/2003 12:00:00 AM

 
 

Ingredients

 
  • 250
    ml
    cake flour
  • salt
  • 1
    kg
    chicken livers, cleaned and soaked in milk
  • 25
    ml
    oil
  • 1
    each red and yellow pepper, seeded and cut into strips
  • 125
    ml
    peri peri sauce
  • 250
    g
    mushrooms, sliced
  • 30
    ml
    parsley, chopped
Servings: Change Serving
 
 

Method

 
Season the flour with 5 ml salt.
Take the chicken livers out of the milk and salt lightly.
Roll the livers in the flour until well coated and shake off excess flour.
Chill in the fridge for at least 30 minutes.
Heat the oil and stir-fry the peppers until they're half done.
Add the chicken livers and stir-fry until they're slightly brown on the outside.
Add the peri peri sauce and mushrooms.
Stir-fry until the mushrooms and livers are done and tasty.
Garnish with the fresh parsley and serve immediately with toast.
 

Read more on: poultry  |  stir-fry
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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