Chicken Liver 1

Chicken Liver Peri Peri

In this recipe I have used a lot more tomato than in some traditional recipes found in South Africa, it has a whole lot more sauce. The secret of any liver dish is to never to overcook them. This is the sole reason why so many people dislike liver. In my recipe I have a lot of sour notes that work so well the chili and the garlic.  This essentially is a great Sunday afternoon comfort food irrespective of the weather. Served with a Portuguese bun,  crusty baguette or toasted sour dough. If you must eat it with rice!

Yield: 4 portions

INGREDIENTS
400g Chicken livers cleaned and soaked in milk for one hour
120g Seasoned flour (salt, pepper, coriander, cumin, chilli powder)
60ml Peri-Peri oil
60ml Butter

200g Onions chopped
6 ea Garlic cloves crushed
80ml Peri-Peri oil
100 ml White wine
80ml White wine vinegar
2 ea Bay leaf
6 Thyme sprig
1 Clove
8ea Chili
50ml fresh Lemon juice
2 tsp Cayenne pepper
2 tsp Paprika
800g -1 kg Tomatoes chopped
20 -30ml Tomato paste
10 -20ml Worcestershire sauce
250ml Chicken stock
Chopped parsley as needed

150 ml sour cream optional

METHOD

Clean livers and soak in milk for 1 hour, drain and pat dry.

For the seasoned flour I have left it to the individuals discretion’s, I prefer adding a little more spice than the usual, for a cup of flour 1 tbsp of seasoning should be sufficient. You also do not have to dust the livers in the flour mixture.

For the sauce heat Peri-Peri oil and sauté onions, garlic, chili, bay leaf with clove. Cook over a moderate heat for about three minutes. Add wine and vinegar, add tomatoes, tomato paste and remaining spices.

Cook out tomatoes, this should take about 40 -50 minutes and reduce sauce by about half. Blend with a stick blender to a smooth sauce, (this is optional)
Adjust seasoning and add Worcestershire sauce. Add sour cream

While sauce is cooking start with the livers.

Cut liver pieces in half, dust with seasoned flour. Heat Peri-Peri oil and butter and fry livers, this needs to be quick as the livers still need to be pink. DO NOT OVER COOK. Put on paper towel. As soon as all the livers have been fried add livers to the sauce and heat through ensuring that it is not over cooked, livers still need to be a little pink on the inside.

Add chopped parsley and serve.

Serve with crusty bread.

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