EASY CHICKEN LIVERS
(Can be gizzards too just cook for 1 hour after cleaning)
- 500 g chicken livers
- 2 medium onions, sliced
- 6 tablespoons Nando’s medium peri peri
- 1 teaspoon salt
- ¾ top pepper grinder
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 chicken stock cube, minced or chopped fine
- 4 cloves
- 20 ml oil or butter
- 3 tablespoons tomato paste
- 175 ml cream
- 250 ml white wine
Drain and wash livers or gizzards.
Brown onions in oil, add cloves, paprika, cayenne pepper, stock.
Keep onions one side and brown chicken livers.
Add Nando’s mild peri and tomato paste.
Add Nando’s mild peri and tomato paste.
Add some wine keep some for later.
Once livers are done, add last wine and cream
I serve with ciabatta or baguette.
Cut slices put in oven pan drizzle olive oil on slices, coarse salt and chopped rosemary.
Put in oven to bake until mild brown.
Serve and enjoy.
Cut slices put in oven pan drizzle olive oil on slices, coarse salt and chopped rosemary.
Put in oven to bake until mild brown.
Serve and enjoy.
Recipe and photo: Annemarie Joubert
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