Tender chicken livers in a fiery peri-peri sauce singing with flavours of garlic and lemon. This is the perfect high-in-iron-and-fat brunch dish inspired by Mozambique. 

Creamy peri-peri chicken livers

Serves 4 

Ingredients

500g free range chicken livers
1 Tbsp olive oil
1 Tbsp butter
1 small onion, finely chopped
½ red pepper, seeds removed and finely diced
3–4 bay leaves
6 large cloves garlic
2 tsp chilli flakes (optional)
2 tsp smoked paprika
1 cup peri-peri hot sauce
1 cup cream
1 lemon, zested and juiced
1–2 Tbsp brandy (optional)
Chopped parsley, to garnish
Portuguese rolls, to serve 

Method

1. Trim the chicken livers and pat dry with paper towel. Season. 
2. Heat olive oil and butter on a high heat and flash fry the chicken livers for about 1-2 minutes per side till golden on the outside. Remove from pan and set aside. 
3. In the same pan, on a medium heat, sauté onion, pepper and bay leaves for about 3-4 minutes. 
4. Add garlic, chilli flakes and paprika and fry for another 2-3 minutes. 
5. Add peri-peri sauce, cream, lemon zest and a splash of lemon juice, to taste. 
6. Add brandy if using. Allow the sauce to simmer for about 4-5 minutes. 
7. Add back the chicken livers and simmer for another 5-10 minutes. 
8. Add parsley, season and serve with Portuguese rolls. 

Recipes & styling: Lichelle May
Photography: Zhann Solomons

Also read: 4 Breakfasts that taste like summer