Peri-peri chicken livers

6 servings Prep: 15 mins, Cooking: 30 mins
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Chicken livers with just the right amount of heat, sauce and spice.

By Food24 January 10 2014
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Ingredients (18)

3 chicken livers — cleaned
salt and freshly ground back pepper — to taste
olive oil
butter
1 onion — finely chopped
4 Tbs fresh thyme
1 fresh chillies — finely chopped
1 tsp peri-peri — sauce
1 tsp cumin — ground
2 tsp paprika
1 Tbs tomato paste
1/3 cup vinegar — red wine
3-4 tomatoes — ripe, chopped
1/3 cup stock — chicken
bay leaves
wine — white
lemon — zest and juice
brandy
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Method:

The worst thing you can do is overcook chicken livers – they end up rubbery and dry.

Season the livers with salt and pepper then flash-fry them in a pan with a splash of olive oil and butter so they’re sealed on all sides but still bloody on the inside.

Take them off the heat and set aside until later.

Next, heat olive oil in a large non-stick pan over moderate coals. Add the onion, thyme, chilli, peri-peri spice, cumin and paprika, and cook gently until the onion is soft.

Next, stir in the tomato paste and fry for about a minute. You’ll notice the onions and spices have now started sticking to the bottom of the pan, so add the red wine vinegar to deglaze the pan.

Add the chopped tomatoes, chicken stock, bay leaves, salt and pepper and a splash of white wine.

Stir and leave to simmer until you’ve got a sauce resembling a loose chutney. (This should take about 30 minutes.)

If the tomato mixture is too thick, add a couple of splashes of water to loosen it.

Add the chicken livers that have been resting on the side, along with the lemon juice and zest, brandy and sliced pickled garlic.

Simmer gently for about 10 minutes. By now the livers should be tender, but not raw, so take them off the heat, stir in a glug of good olive oil and serve with fresh naan bread – great for scooping and dipping!

Recipe exctracted from Justin Bonello’s recipe book ‘Road Less Travelled’.



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