Tangy Peri Peri Chicken Livers
Tangy Peri Peri Chicken Livers

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, tangy peri peri chicken livers. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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.

Tangy Peri Peri Chicken Livers is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Tangy Peri Peri Chicken Livers is something that I have loved my entire life. They are fine and they look wonderful.

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

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

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 this up for this special food tangy peri peri chicken livers recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!