Healthy, affordable and delicious meals are the best! These BBQ chicken livers with sweet potato röstis make a great comfort treat (without the guilt).

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the sweet potato röstis
500 g sweet potatoes, peeled and grated
1 egg
1 tbsp cornflour
1 tsp paprika
For the chicken livers
3 tbsp vegetable oil
1 tbsp butter
2 garlic cloves, grated
1 kg chicken livers, cleaned
½ cup BBQ sauce

METHOD
For the sweet potato röstis
1. Preheat oven to 180°C. Line a baking sheet.
2. Mix together all the ingredients and season.
3. Measure out ½ cups of the mixture and shape into röstis. Arrange on the prepared tray, leaving space between them. Brush with some extra oil.
4. Bake for 25 minutes, until golden brown.
For the chicken livers
1. Heat the oil in a pot over medium heat. Add the butter and garlic, and sauté until fragrant.
2. Add the chicken livers and fry for 5 minutes, until well browned. Season.
3. Add the BBQ sauce and allow to simmer gently for 10 minutes.
4. Serve the röstis topped with the chicken livers.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

The post Saucy BBQ chicken livers with sweet potato röstis appeared first on MyKitchen.

Every family has a secret chicken liver patė that they pass down from generation to generation. We flavoured our chicken livers with a home-made peri-peri and served them up with sweet potatoes. We then used the leftovers to make a patė worthy of any family recipe book.

SERVES 4 // COOKING TIME 60 mins

INGREDIENTS
3 tbsp olive oil
1 onion, peeled and finely chopped
1 tsp chilli flakes
2 cloves garlic, peeled and crushed
2 tsp dried mint
2 tsp dried thyme
Salt and pepper
500g chicken livers, chopped into bite-sized pieces
450g ripe tomatoes, chopped
1 tsp sugar
½ cup red wine
1 bay leaf, plus extra to garnish
4 large sweet potatoes, cut into wedges

METHOD
1. Preheat oven to 200°C.
2. Heat 1 tbsp oil in a pot over medium heat. Fry the onion until it’s translucent.
3. Add the chilli flakes, garlic, mint and thyme, and fry until fragrant.
4. Season the livers, then add to the pot and brown on all sides.
5. Add the chopped tomatoes, sugar, wine and bay leaf and simmer over low heat for 45 minutes. Season.
6. Drizzle the sweet-potato wedges with the remaining olive oil and season. Bake for 40 minutes, until cooked through and golden.
7. Serve the peri-peri livers with the sweet-potato wedges, garnished with a bay leaf.

The post Peri-peri chicken livers with sweet-potato wedges appeared first on MyKitchen.