Peri-Peri Chicken Livers
This recipe was developed for Janet’s friend William. He loves Peri-Peri Chicken Livers but it always takes him ages to prepare with all the spices and ingredients needed for the sauce. So here is a quick and easy recipe for you, William. Homegrown in South Africa.
YOU WILL NEED
- 2 x 250 g chicken livers
- 2 T (30 ml) flour
- 2 t (10 ml) Ina Paarman’s Garlic Pepper OR Chilli & Garlic Seasoning
- olive or canola oil
- 1 onion, chopped
- 1 t (5 ml) Ina Paarman’s Green Onion Seasoning
- 1 x 200 ml Ina Paarman’s Peri-Peri Coat & Cook Sauce
- soft Portuguese rolls
- 1 lemon, cut into wedges
Halve the chicken livers.
Measure the flour and Garlic Pepper Seasoning in a plastic bag and shake the livers in the seasoned flour.
Preheat a heavy based non-stick frying pan. Add 2 T (30 ml) olive oil. Add the onion seasoned with Green Onion Seasoning. Brown the onion. Add more oil to the pan and add the livers and stir-fry until just cooked on the outside.
Add the Peri-Peri Sauce.
Bring to a slow simmer for 5 minutes. Cover with a lid and move pan away from the stove plate. Leave to rest and finish cooking in the residual heat of the pan for another 5 minutes.
Split the rolls and top with Peri-Peri livers.
Serve with a salad and lemon wedges.