Lifestyle
Creamy chicken livers on shell noodles
Small shell-shaped noodles help catch all that rich, creamy sauce in every curve and hollow, making each mouthful extra full of flavour.
Chicken livers are often overlooked, but they pack loads of flavour and cook quickly, making them ideal for a quick weeknight meal. In this dish, they’re lightly fried, then simmered in a creamy, spicy peri-peri sauce with tomato paste, garlic, and beef stock. The result is a silky, rich sauce with just the right amount of kick. Recipe compliments of FATTI’S & MONI’S.
Ingredients
• 500g FATTI’S & MONI’S SMALL SHELL NOODLES
• 45ml (3 tablespoons) oil
• 750g chicken livers
• 1 onion, chopped
• 2 cloves garlic, crushed
• 10ml (2 teaspoons) peri peri
• salt and freshly ground black pepper to taste
• 250ml (1 cup) beef stock
• 1 can (110g) tomato paste
• 250ml (1 cup) cream
• 45ml (3 tablespoons) fresh parsley
• 45ml (3 tablespoons) oil
• 750g chicken livers
• 1 onion, chopped
• 2 cloves garlic, crushed
• 10ml (2 teaspoons) peri peri
• salt and freshly ground black pepper to taste
• 250ml (1 cup) beef stock
• 1 can (110g) tomato paste
• 250ml (1 cup) cream
• 45ml (3 tablespoons) fresh parsley
Method
1. Cook the noodles in boiling salted water according to the package directions. Drain, toss in olive oil and keep warm.
2. In a large frying pan, heat oil and lightly fry chicken livers until brown, remove and keep warm.
3. In the same pan, fry the onions and garlic until soft. Season with paprika, salt, and pepper, and cook until the onions are tender.
4. Return the livers to the pan, add stock, tomato paste and cream, and simmer uncovered for another 20 minutes.
5. Add the herbs and simmer for an additional 5 minutes. Serve over cooked shell noodles.
2. In a large frying pan, heat oil and lightly fry chicken livers until brown, remove and keep warm.
3. In the same pan, fry the onions and garlic until soft. Season with paprika, salt, and pepper, and cook until the onions are tender.
4. Return the livers to the pan, add stock, tomato paste and cream, and simmer uncovered for another 20 minutes.
5. Add the herbs and simmer for an additional 5 minutes. Serve over cooked shell noodles.



