Creamy Chicken Livers Peri Peri
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Creamy Chicken Livers Peri Peri

I am South African, and this is a dish served in most Restaurants here as a starter. We often have it at home on a Sunday night as a main course.

Cathy Roets-Richter

Ingredients

4 servings
  1. 500 grams Chicken livers
  2. 1 large Onion chopped
  3. 1 medium Red pepper seeds removed and chopped
  4. 3 Bay leaves
  5. 1 Fresh lemon juice from 1 lemon
  6. 1 1/2 tsp Cumin
  7. 1 tsp Fresh coriander finely chopped
  8. 1 Chili chopped ( or 1/2 teaspoon peri peri spice)
  9. 250 ml Fresh cream
  10. 1 Splash brandy ( not too much or it turns bitter)
  11. 1/4 dash Worcester sauce
  12. 2 tbsp Tomato purée
  13. Salt to taste
  14. 1 tbsp Crushed garlic
  15. 1 tbsp Olive oil
  16. 1 tbsp Butter. (NOT MARGARINE)

Steps

30 mins
  1. Heat olive oil and butter. Sauté onion. When glassy add garlic

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  2. Add chicken livers and brown.

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  3. Add red pepper and all the spices and bay leaves

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  4. Add lemon juice to the pan

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  5. Add cream. Turn the heat down and simmering for 15 minutes. Don't over cook the livers.

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  6. Just before serving add the brandy and heat through.

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  7. Serve with crusty rolls or your favourite fresh crusty bread toasted

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