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kosher chicken liver recipe

Chicken Livers Peri Peri

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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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.