Peri Peri Chicken livers - serves 5
Ingredients:
Good quality butter
1 tablespoon of olive oil
One large and finely chopped
Tablespoon finely minced garlic
Half a cup of red bell pepper, diced
450 g chicken livers cleaned
1 teaspoon salt
1 teaspoon cracked Rooibaard Laeveld grinder spice.
25 ml of Worcestershire sauce
2 tablespoons tomato paste
1 teaspoon cumin
1 teaspoon smoked paprika
50 ml Rooibaard Peri Peri sauce
25ml Worcestershire sauce
Tablespoon fresh oregano leaves
Two bay leaves
Juice from half a fresh lemon.
2 tablespoons brandy
Some fresh parsley for garnishing
Method:
Start by heating the butter and olive oil in a large skillet over medium heat.
Sauté the onions until translucent, approximately three minutes.
Next, add the garlic and chicken livers to the skillet.
Fry the chicken livers until they turn a nice golden brown.
Season with Rooibaard grinder spice, then add the red peppers.
Now stir in the tomato base, Worcestershire sauce, Peri Peri sauce, oregano, bay leaves.
Allow the mixture to cook for five minutes.
Afterward, pour in the heavy cream and let it simmer for 5 to 10 minutes.
Ensure not to overcook the chicken livers.
Splash in the juice of half a lemon.
Finish by adding the brandy, sprinkling with parsley, and serving with rooster-koek or crusty bread.
It will be the best Peri Peri Chicken livers you have ever had.
