Chicken Liver Peri Peri
Fried chicken (or duck) livers in a hot sauce made with piri piri* chilis (African Bird's Eye Chilis).
Originating in Mozambique and Angola this is now a popular snack/starter throughout Africa.
* Both peri peri and piri piri are used - I use piri piri for the chili, peri peri for the sauce/dish.
INGREDIENTS
- 350 gm Chicken livers (may also be made with duck liver)
- Cooking oil
- 200 gm Finely-chopped Onion
- 1-3 Clove of garlic - chopped (optional)
- 4 tsp Paprika
- 2-3 Bay Leaves or ¼ tsp powdered bay leaf
- ¼-4 tsp powdered piri piri chilis (or Cayenne) - to taste (how hot do you want it?)
[You could use 10-100 ml botttled Hot Peri Peri Sauce, or rather less Tabasco, instead]
- (A little nutmeg and possibly very small quantities of cinammon and ground cloves - experiment)
- Approx 150 ml Stock, white wine, or hard dry cider
(the final sauce should not be too sloppy - a little cornflour thickening may help)
- 2 Tbsp tomato purée
- 1-3 Tbsp Worcester Sauce (if you use Peri Peri Sauce you may not need this)
- 150 ml Thick cream
PREPARATION
Gently sauté the onions, garlic and the herbs and spices in the butter until well cooked, but not darkened, then add the chicken livers and cook until their outsides are cooked but their centres are still, just, pink.
Add the stock/wine/cider, Worcester Sauce, and tomato purée and simmer for 5-10 minutes. Remove from heat and add the cream.
Serve over rice, in a baked potato, or with bread. In Mozambique and South Africa this is often served in a Portuguese bread roll.
This is a recipe page on the James Bryant (G4CLF) Web-site.
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