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  • PORTUGUESE CHICKEN LIVER (Peri-Peri)

    1 vote
    PORTUGUESE CHICKEN LIVER (Peri-Peri)
    Prep time:
    Cook time:
    Servings: 4
    by Les
    13 recipes
    		 >
    Simply delicious! A friend embarrassingly describes this dish as "orgasmic" - guess she likes it a lot! LOL I frequently make a smaller portion just for myself as it is quick, easy and economical. Judge for yourself ....

    Ingredients

    • 1 large onion, cleaned and diced
    • 80ml oil (peri-peri if available, but I use olive or regular sunflower oil)
    • 1 small chilli de-seeded (optional for extra heat)
    • 1 clove garlic, crushed
    • 2 ml grated ginger root
    • salt and pepper to taste
    • 1/4 teaspoon paprika
    • 1 teaspoon peri-peri powder
    • 125 ml tomato sauce
    • 60 ml white wine or chicken stock
    • 125 ml water
    • 500 g chicken livers

    Directions

    1. Gently fry onion until golden in a little of the oil .
    2. Add garlic and ginger and fry for a minute. Set aside
    3. Cook liver in a little oil (If using a non stick pan you'll need less oil) and then add back the onions and all other ingredients.
    4. Simmer gently for about 5 minutes
    5. Adjust seasoning to taste and add a squeeze of lemon juice.
    6. Serve with crusty French bread or rice and/or a crispy salad.

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