Peri-peri chicken livers
You don’t have to be Gordon Ramsay to get this peri-peri chicken liver recipe right, it’s that plain and simple; so I urge you to try it out!
How often have you ended up at a restaurant ordering peri-peri chicken livers? This is a rather popular starter dish for many at their favourite food joints; however, making them at home is just as easy and probably more cost effective!
You don’t have to be Gordon Ramsay to get this peri-peri chicken liver recipe right, it’s that plain and simple; so I urge you to try it out! Peri-peri chicken livers are best served with toasted bread, roti or even tortilla wraps. Always remember, the simpler you serve it, the better the peri-peri chicken livers will taste.
So, next time you think about your favourite restaurant’s peri-peri chicken livers, keep this recipe in mind and give it a try. You might even find it will become your secret weapon at your next get together, or an easy dinner option for those lazy evenings.
Ingredients:
500g Chicken Livers
2 onions, chopped
3 tomatoes, blanched and chopped
2 Tbls Medium or Hot Curry paste
1 Tbs Medium or Hot Curry powder
1 Tbs Garlic
Oil
Salt to taste
Instructions:
1. In a pot, heat oil up on moderate high heat.
2. Fry the onions until translucent and soft.
3. Add chicken livers, curry paste, curry powder, salt, garlic.
4. Stir all together so the livers are coated with the flavours.
5. Turn the temperature down to a moderate to low heat, add the tomatoes, and cook until livers are cooked (brownish colour/firm feeling).
Suggestions:
- Add coconut milk at the end.
- Use green curry paste for a different taste.
Recipe kindly supplied by foodie blogger Megan Deane
https://stuffed-feeling.blogspot.com
