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  

The post Creamy peri-peri chicken livers appeared first on MyKitchen.

Peri-peri chicken wings are one of our favourite takeaways, but when you grab them from a fast food outlet, they aren’t always the healthiest option and can be a little pricey. So bookmark this recipe and make your own healthier and cheaper at home!

SERVES 4 // COOKING TIME 85 min

INGREDIENTS
For the peri-peri chicken wings
½ onion, peeled and roughly chopped
½ red pepper, seeded and roughly chopped
¼ cup parsley
3 cloves garlic, peeled
1–2 small red chillies
1 lemon, zest and juice
1 tbsp vegetable oil
2 tsp white-wine vinegar
1 tsp paprika
½ tsp dried origanum
Salt and black pepper
800g chicken pieces
For the cauli mash
1 cauliflower, broken into florets
2 tbsp butter
½ cup cream
½ cup milk
Salt and black pepper

METHOD
For the peri-peri chicken wings
1. Preheat oven to 180°C.
2. Place all ingredients, except the chicken, in a food processor and blend until smooth.
3. Arrange chicken in a roasting tin and pour the peri-peri sauce over. Roast for 30–35 minutes.
4. Drain any excess sauce into a small pot. Cook it until reduced.
5. Grill chicken for 10 minutes, until crispy. Pour the sauce over.
For the cauli mash
1. Pulse the cauliflower in a food processor until it resembles rice.
2. Heat the butter in a pan and fry cauli rice until tender, about 5 minutes. Add cream and milk, and cook for 3–4 minutes.
3. Blend until smooth. Season.

The post Peri-peri chicken wings with cauli mash appeared first on MyKitchen.