Wednesday, December 8, 2010

Peri Peri Chicken Livers another South African favourite


•2 tbsp vegetable oil
•1 large onion, chopped
•2 garlic cloves, crushed
•2 fresh chilies, deseeded and chopped
•½ teaspoon peri-peri powder or cayenne pepper
•250g chicken livers
•1 tomato, chopped
•60ml dry white wine
•70ml cream
•salt and pepper for seasoning


1.Heat the oil in a saucepan then add the onion, garlic and chillies and sauté until soft and golden brown.

2.Add the cayenne pepper or peri-peri and mix well.

3.Add the chicken livers and tomatoes and stir-fry over high heat until the livers are just cooked.

4.Season with salt and pepper, add the wine and cook over a medium heat for 5 minutes then add cream cook for 2 more minutes and serve. (serves 4)

This deliciously spicy Peri Peri Chicken Livers is best served on buttered bread rolls with a fresh green salad and goes down a treat with a few beers or a good red wine