Tangy Peri Peri Chicken Livers
Tangy Peri Peri Chicken Livers

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, tangy peri peri chicken livers. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Tangy Peri Peri Chicken Livers is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Tangy Peri Peri Chicken Livers is something which I’ve loved my entire life. They’re fine and they look wonderful.

African Peri-Peri sauce made with bird's eye chillies, garlic, vinegar and herbs is an intensely flavorful sauce. The first time I tasted peri peri chilli chicken livers was at Nandos at the Inorbit Mall, Mumbai a few years ago. Since I was not so fond of livers I ordered the spiced rice and the husband ordered the chicken livers in a thick spicy sauce accompanied by Portuguese bread.

To begin with this particular recipe, we have to first prepare a few components. You can have tangy peri peri chicken livers using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Tangy Peri Peri Chicken Livers:
  1. Make ready 5 ml olive oil
  2. Make ready 10 g onion
  3. Make ready 3 g crushed garlic
  4. Take 50 g chicken livers
  5. Prepare 10 g cocktail tomatoes
  6. Get 40 ml mozambique peri peri sauce
  7. Take 30 ml fresh cream
  8. Make ready 30 ml mayonnaise
  9. Get 1/2 ciabata bread
  10. Prepare 5 g butter
  11. Get 1 g garlic

Here are my tips for cooking them. Rinse and drain the chicken livers. Heat the oil in a small saucepan over a medium heat. Add the garlic and cook until just golden, then add the chillies Return the saucepan to a low heat and add half the peri-peri sauce and the yoghurt or cream.

Instructions to make Tangy Peri Peri Chicken Livers:
  1. Fry the onions and garlic in the olive oil over medium heat until it's translucent in colour
  2. Add the chicken livers and let it cook through for about 5 minutes.
  3. Add the cocktail tomatoes and cook further for 1 minute
  4. Add the Mozambique Peri Peri sauce and Fresh cream. Let it cook for another 5 minutes.
  5. Lastly stir in the NOLA Original Mayonnaise.
  6. Slice the Ciabatta and toast it on a grill plate or griller. Meanwhile combine the butter and garlic. Once it is toasted spread the ciabatta with the garlic butter. - NOTES: Garnish the plate with brunoise of tomato and micro herbs. ENJOY šŸ™‚

Taste to see if you would like more. This is a spicy but succulent dish of chicken livers with a chilli and vinaigrette sauce. It contains brandy as the magic ingredient. It is great for a starter or main. A whole butterflied Peri-Peri chicken breast served on garlic bread and topped with our crunchy house-made coleslaw.

So that is going to wrap it up for this special food tangy peri peri chicken livers recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!