Chicken Livers Peri Peri Recipes

PERI-PERI CHICKEN LIVERS

Peri-peri chicken livers image

Spicy peri-peri chicken livers is the ultimate quick and easy meal or snack. Chicken livers are cheap and super nutritious. And they taste damn good.

Provided by Alida Ryder

Time 20m

Number Of Ingredients 9

Ingredients

2 tablespoons butter
500 g (1lb) chicken livers (cleaned and trimmed)
3 garlic cloves (crushed)
3-4 tablespoons peri-peri sauce
juice of 1 lemon
½ cup cream
salt & pepper to taste
chopped parsley (to serve)
crusty bread (to serve)

Steps:

In a very hot skillet/frying pan, melt the butter and fry the chicken livers until golden brown on both sides.
Add the garlic and peri-peri sauce and allow to fry for another minute until fragrant then add the lemon juice and cream.
Season with salt and pepper and allow to simmer for 5-7 minutes.
Serve with crusty bread.

Nutrition Facts : Calories 220 kcal, Carbohydrate 3 g, Protein 22 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 448 mg, Sodium 353 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHICKEN LIVERS PERI PERI

Chicken Livers Peri Peri image

This is a spicy but succulent dish of chicken livers with a chili and vinaigrette gravy. It contains brandy as the magic ingredient. It is great for an entree or main meal. Serve with toasted bread or with fresh bread rolls, and watch your guests mop up the gravy with the bread!

Provided by FAIRDINKUM

Categories Meat and Poultry Recipes Chicken

Time 2h30m

Yield 4

Number Of Ingredients 17

Ingredients

1 pound chicken livers, trimmed and cut into bite-size pieces
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons crushed red pepper flakes
2 bay leaves
1 pinch salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, chopped
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
½ cup chicken stock
1 tablespoon brandy

Steps:

Place chicken livers in a large bowl, and pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, chili flakes, bay leaves, salt, and pepper. Stir together, and refrigerate for 1 to 2 hours.
Remove livers to a bowl, and reserve marinade.
Heat 1 tablespoon olive oil and butter in a large skillet over medium heat. Stir in onion, and cook until tender, about 7 minutes. Increase heat to medium-high, and stir in chicken livers; cook for 2 minutes, being careful not to overcook the livers. Stir in the tomato paste, Worcestershire sauce, chicken stock, and the reserved marinade. Simmer gently for 5 minutes. Pour in brandy, and heat through.

Nutrition Facts : Calories 319.1 calories, Carbohydrate 6.6 g, Cholesterol 399.3 mg, Fat 22.5 g, Fiber 1.4 g, Protein 20.3 g, SaturatedFat 5.6 g, Sodium 264.8 mg, Sugar 2.4 g

PERI PERI CHICKEN LIVERS

Peri Peri Chicken Livers image

This is another recipe we experienced while vacationing in South Africa. They serve it everywhere but finding a good version of this stuff isn't always easy. In South Africa they use Peri Peri powder instead of cayenne pepper. For me this recipe is a bit of a bust if it's not spicy enough.

Provided by Dangerus Chef

Categories Meat and Poultry Recipes Chicken

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
1 large onion, chopped
1 teaspoon cayenne pepper, or to taste
½ pound chicken livers, rinsed and trimmed
salt and ground black pepper to taste
1 tablespoon brandy

Steps:

Heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until soft, 5 to 7 minutes.
Increase heat to high. Season onion with cayenne pepper and cook for just 10 seconds before adding the chicken livers; season with salt and black pepper. Cook and stir chicken livers until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove the pan from heat and pour brandy over the livers. Scrape the browned bits of food off the bottom of the pan with a wooden spoon. Stir and serve immediately.

Nutrition Facts : Calories 147.6 calories, Carbohydrate 4.1 g, Cholesterol 204.1 mg, Fat 9.2 g, Fiber 0.8 g, Protein 9.3 g, SaturatedFat 1.7 g, Sodium 29.4 mg, Sugar 1.6 g

PERI PERI CHICKEN LIVERS

Peri Peri Chicken Livers image

These tasty fried chicken livers with hot peri peri sauce are quick and easy to make and delicious with garlic bread and salad.

Provided by English_Rose

Categories Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

1/2 teaspoon paprika
1 dried hot red chili pepper
2 birds eye chiles
2 garlic cloves
1/2 teaspoon chili powder
5 tablespoons lime juice
2 tablespoons cider vinegar
9 ounces chicken livers, cleaned
1 onion, sliced
1 garlic clove
7 tablespoons white wine
1/4 cup sweet chili sauce
7 tablespoons hot peri-peri
salt and pepper, to taste
garlic bread
green salad

Steps:

To make the peri peri sauce, blend all the dry ingredients in a blender, or crush to a paste with a pestle and mortar, then mix in the wet ingredients. Set aside.
For the chicken livers, heat a pan and add a drop of oil, then fry the onions and garlic gently until they become soft.
Add the chicken livers and brown slightly. Stir in the sweet chili sauce and the hot peri peri sauce. Cook for 2-3 minutes until the livers are ready and season to taste with salt and pepper.
Serve on top of two slices of garlic bread with a small side salad.

Nutrition Facts : Calories 290.6, Fat 7.9, SaturatedFat 2.6, Cholesterol 445.8, Sodium 308.1, Carbohydrate 21.1, Fiber 3, Sugar 6.7, Protein 25.1

PORTUGUESE PIRI PIRI CHICKEN LIVERS

Portuguese Piri Piri Chicken Livers image

If you can get hold of piri piri seicana chillies replace the birds-eye chillies. We add 5-10 ml chillies but I suggest that you adjust to your taste.

Provided by Jean-Pierre Buys

Categories Chicken Livers

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 kg chicken liver
2 tablespoons olive oil
5 ml ground paprika
1 ml ground cloves
2 1/2 ml ground cumin
2 ml ground black pepper
1 bay leaf
5 ml table salt
5 ml ground birds eye peppers
1 onion
2 garlic cloves
125 ml white wine

Steps:

Saute the chopped onion and crushed garlic in olive oil in a large pan.
Add all ingredients except the wine & chicken livers.
Add Chicken livers and fry over medium heat until browned.
Add the white wine and simmer on gentle heat until done.
Serve with rice or bread.

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