Time 20m Number Of Ingredients 9 Steps:
In a very hot skillet/frying pan, melt the butter and fry the chicken livers until golden brown on both sides. Add the garlic and peri-peri sauce and allow to fry for another minute until fragrant then add the lemon juice and cream. Season with salt and pepper and allow to simmer for 5-7 minutes. Serve with crusty bread.
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.
Yield 4 Number Of Ingredients 19 Steps:
Method The Peri Peri Sauce Place all of the ingredients (except the cream and onion) into a large bowl and blitz with a hand blender. Add an additional glug of olive oil if the sauce seems too thick. Set aside until needed. Peri peri sauce gets better over time so you can make this sauce a few days in advance if you have time. In a large frying pan over a medium heat fry the onions until they soften and begin to colour. Add the peri peri sauce and simmer for five minutes. Remove from the heat and stir in the cream. The Chicken Livers Place the flour for dusting into a large bowl and season with salt and pepper. Dredge the livers in the flour and set aside. Heat the oil in a large frying pan over a medium-high heat. Fry the livers until golden but still pink in the middle, about 2-3 minutes. Add the cooked livers to the sauce and heat gently. To Serve Garnish with slivers of raw red onion and serve immediately with toasted sourdough bread.
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.
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.
Time 20m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Saute the chopped onion and crushed garlic in olive oil in a large pan. Add all ingredients except the wine & chicken livers. Add Chicken livers and fry over medium heat until browned. Add the white wine and simmer on gentle heat until done. Serve with rice or bread.
