Marinated Pan-Fried Peri Peri Chicken Livers [BN]

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Ingredients Minutes Calories
Prep Cook Servings
1 h 15 min 6
Marinated Pan-Fried Peri Peri Chicken Livers [BN]
This pan-fried version combines the essences of peri peri: lemon juice, olive oil, garlic and chillies, with a short marinating period.

Ingredients


PERI PERI SAUCE
1 cup Lemon juice (fresh)
1 cup Olive Oil, Extra Virgin
1 tbsp Honey (optional)
8 clove(s) Garlic (crushed)
1 tbsp Hot pepper (chili) flakes (crushed)
10 pepper(s) Red chili pepper (also chile or chilli) (small red birds eye chilies or 2 large red chillies, chopped finely with the seeds))
2 tsp Oregano, dried
2 tsp, leaves Thyme, dried (or 2 tbsp fresh; finely chopped)
2 tsp Salt
2 tsp Cumin seeds
1 small can Tomato paste, canned
CHICKEN LIVERS
500 gm Chicken liver, raw (cleaned and chopped coarsely)
1 cup Button mushrooms (sliced)
1 tbsp Butter, unsalted
1 tbsp Olive Oil, Extra Virgin
1 medium Yellow onion (chopped)

Instructions


  1. Mix the peri peri ingredients together.
  2. Using a paring knife, clean livers well of any fat, green spots, or large veins.
  3. Add the chicken livers to a zip lock bag and pour the peri peri over. Seal the bag tightly and place in the fridge for at least an hour. Longer if possible.
  4. Once the chicken livers are marinated, drain off the marinade into a large pan, add the can of tomato paste, bring the marinade to a boil, then turn down the heat and reduce to a thick sauce.
  5. Preheat a large heavy bottom pan over medium heat. Add the butter and olive oil. Add the onion, and cook until tender (approximately 7 minutes). Increase heat to medium-high, and add the chicken livers and mushrooms. Fry for 10-15 minutes.
  6. Add the cooked chicken livers to the reduced peri peri sauce and stir to combine.
  7. Check seasoning. Serve immediately.

! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.

Meal Type(s)

Appetizer
Main




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