Amanda A-mangia: Portuguese chicken livers

The secret to deliciousness is that they should still be slightly pink in the middle.


500g chicken livers

4 Tblsp olive oil

1 large red onion, finely chopped

2 cloves garlic, crushed

3-6 peri-peri chillies, chopped or your favourite peri-peri sauce

1 tsp paprika

1 tsp salt

1 Tblsp chicken stock powder

1/2 cup white wine

Crusty Portuguese rolls


Trim the livers of fat and sinew. Cut into 2cm pieces.

Heat the oil in a pan and fry onions, garlic, chillies and spices until the onions are soft.

Add the livers and fry until just brown, stirring gently.

Add bay leaf, chicken stock and wine. Simmer over low heat for 5-8 minutes. Serve immediately with rolls or crusty bread.



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