Hayden Quinn’s South African Style Peri Peri Chicken Livers

Name: South African Style Peri Peri Chicken Livers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: South African
Ingredients: 700 g chicken livers (cleansed and trimmed); 1 tbsp lemon juice or white vinegar; 3 tbsp butter; 1 tbsp olive oil; 1/2 brown onion (diced); 3 cloves garlic (finely chopped); 1 long red chilli (sliced); 1 tbsp smoked paprika; 2 tsp chilli flakes; 2 tsp cumin; salt (to season); 2 tbsp tomato paste; 2 tsp minced ginger; 1 tsp lemon zest; 1/2 cup pure cream; 1/2 cup parsley (chopped); Crusty bread, to serve

Hayden Quinnʼs South African Style Peri Peri Chicken Livers recipe tastes incredible. See ingredients & method below.

A South African bistro classic.

The perfect comfort food. Crack a bottle of red and enjoy!... More

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Pairs with

Shiraz

Cabernet Sauvignon

South African Style Peri Peri Chicken Livers

Ingredients

700 g chicken livers (cleansed and trimmed)
1 tbsp lemon juice or white vinegar
3 tbsp butter
1 tbsp olive oil
1/2 brown onion (diced)
3 cloves garlic (finely chopped)
1 long red chilli (sliced)
1 tbsp smoked paprika
2 tsp chilli flakes
2 tsp cumin
salt (to season)
2 tbsp tomato paste
2 tsp minced ginger
1 tsp lemon zest
1/2 cup pure cream
1/2 cup parsley (chopped)
Crusty bread, to serve

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Method

Rinse the chicken livers and place them in a bowl. Cover them with room-temperature water and add a tablespoon of lemon juice or vinegar. Soak for around 15 minutes and then drain and rinse. Pat dry and season with salt.
Working in batches, heat a tablespoon of butter in a hot pan and fry the livers until just coloured. Remove from the pan and keep aside.
Add the olive oil to the pan and saute the onion and garlic for a few minutes until soft. Add the fresh chilli, smoked paprika, cumin and chilli flakes. Season with salt.
Add the tomato paste and stir through. Cook for a few minutes. Add the ginger, lemon zest and a knob of butter.
Add the livers back to the pan and cook for a few minutes. Stir through the cream and fresh parsley. Serve with crusty bread.

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