Peri Peri chicken livers – traditional south African style
Posted on December 7th, 2012
This is a traditional dish that I tried recently in Cape Town. Everyone there has their own recipe and there is fierce competition over whose is the best….You’d have it as a light lunch or a starter and can be served with bread, or over chips. Great comfort food! Spicy but not so spicy you kill the flavour of the meat. It’s exotic enough to serve at a dinner party but really easy to pull together. It’s good to serve Pinotage with this – try a Durbanville HillsPinotage for an authentic experience. Or for a lighter alternative Chenin Blanc works very well with livers. Fleur du Cap Chenin blanc is described as having layers of honey blossom, ripe melon, guava and nuances of oak in the nose and the palate as being abundant with tropical fruit, butterscotch and vanilla oak.
Ingredients for two people
- 1 large onion – chopped
- 1 clove of garlic
- 2 tablespoons vegetable oil
- 1/2 teaspoon cayenne pepper or peri-peri powder if you can find it
- 250 grams chicken livers, cleaned and halved (your butcher can do this)
- 1 tablespoon brandy
- salt and pepper
Sauté the onion and garlic in the oil. Add the cayenne pepper or peri-peri.
Add the chicken livers and stir-fry over high heat until just cooked. Season with salt and pepper. Add the brandy to deglaze the pan and get all the scrapings into the sauce.
Slice soft fresh rolls in half and open butterfly-style. Butter lightly and spoon the liver onto the rolls.
Let us know if you’ve a different recipe, my friend’s mum makes it with Thai sweet chili sauce and cream which is TOTALLY different!