Here is an awesome recipe that helped me to get my iron deficient daughter to eat livers! It worked for me, I hope it does for you!
Chicken Livers Peri Peri
Servings
4 Servings
Ingredients
- 1 kg 2 .2 lbs koshered chicken livers
- 2 large onions chopped
- 1 heaped tsp freshly crushed garlic
- 3 tablespoons peri peri oil click to make your own or use plain oil
- 1/2 cup red wine
- 1 Tbsp brown sugar
- 1 x 200 ml 3/4 cup/7 oz peri peri sauce (I like Ina Paarman but if unavailable use your favourite supermarket brand)
- 1 Tablespoon hot chilli sauce optional
- 2 Tablespoon sweet chilli sauce If unavailable use apricot jam
- 1 Beef stock cube dissolved in 1 cup boiling water
- 1 chicken stock cube dissolved in 1 cup boiling water
Instructions
- Wash chicken livers well to remove any bits of burnt edges, and separate the two halves to remove the middle vein.
- Fry the onions and garlic in the peri-peri oil until lightly browned.
- Add the red wine and brown sugar, and bring to the boil.
- Reduce the heat and leave the onions to simmer in the wine for about 5 minutes.
- Add the livers and increase the heat, stirring continuously so that the liversbecome well coated.
- Add the peri-peri sauce, the hot and sweet chilli sauces.
- Add the beef and chicken stocks and give it a good stire. Reduce the heat to low and simmer for at least 45 minutes, stirring every now and then.
- Serve on a bed of rice.
I always say a recipe is there to guide you, some prefer it hot (spicy hot), others prefer more wine but in the end you know the flavours you’re really after!! Enjoy !!
Wow, just making this and it smells amazing. I didn’t have pepper sauce or red wine, so I used olive oil with sweet paprika and hot paprika and red wine vinegar for the onion and garlic stage. I added sweet chili sauce, apricot conserves and non-fish containing Worcestershire sauce. Just tasted it and added salt and freshly ground black pepper – it is amazing!