Spicey chicken livers

Nando’s has been part of my life for as long as I can remember. My parents new the one of the guys who founded it and I have seen their menu grow and shrink and change and adapt. I tried almost everything on their menu and I still crave the ice cream dessert they had back in the 90’s.

Still to this day it features in my take away list and as a healthier ulternative to most it is a choice on days I just can’t be bothered.

One menu item that I have enjoyed for years, and still struggle to walk out of a shop without ordering is their Chicken Livers. I love chicken livers in most ways but the Peri Peri is my favourite way.

I have trying to perfect a home made version for a while and finally found a recipe that works.

I was sent a box full of delicious jams and sauces from Chef’ Ease, which included a resealable tomato paste. Clean, no added sugar, no starches or horrid preservatives and I can use as much as I need without wasting?!?! Winning on all levels. Together with the livers, the paste _made_ the dish and is now a permanent pantry staple

Spicey chicken livers

If you enjoy chicken livers and hot stuff you will love this creamy version

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Prep Time 30 mins

Cook Time 30 mins

Course Main Course

Cuisine Bistro

Servings 4 people

Calories 333 kcal

Ingredients

  

• 500 g chicken livers
• 1 cup buttermilk or kefir
• 4 tbs tomato paste I used Chef’ Ease
• 1 tbs apple cider vinegar
• 4 tbs water
• 2-4 cloves of garlic crushed
• 1 tbs honey or brown sugar
• 1 fresh chilli chopped (or 2 tsp cayene or chilli flakes)
• 1 onion diced.
• Oil for frying
• salt and pepper to taste
• Optional: Cream

Instructions

 

• Clean the chicken livers and put them in the buttermilk.
• Mix together all the other ingredients, except the onions and oil
• Both the above steps can be done the night before or 30 minutes before cooking.
• Remove the chicken livers from the buttermilk and rince. Pat dry
• In a large pan, on a medium hear, fry the onions until translucent.
• Add the chicken livers and sear until browned on all sides
• Pour the sauce over the chicken livers, adding a bit more water if needed and cook until the sauce thickens around the liver. Take off the heat.
• If you choose to use cream, this is where you add it.
• I served mine on shredded cabbage but can be served with what ever your choice of side.

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