CDWM SA - Ep.4 - Mike - Starter

Mike’s 3-Sauce Peri-Peri Chicken Livers


Serves: 4 people

Preparation time: 80 min

  • 500 g frozen chicken livers
  • 1 large onion
  • 2 tbsp olive oil
  • 4 tbsp peri-peri oil
  • 1 tbsp mild peri-peri sauce
  • 1 tbsp hot peri-peri sauce
  • 1 small green chilli, deseeded
  • 2 tots cognac brandy
  • 1 tbsp black pepper, freshly ground
  • 1 small plain yoghurt
  • 8 slices olive ciabatta bread

Preparation method

  • Add olive oil to a small, heavy-based pot, on high heat.
  • Add thoroughly defrosted chicken livers and allow to cook on high. Turn now and again, allowing outsides to crisp in some areas.
  • Add thickly sliced onion, black pepper and thinly sliced chilli. Cook for 2 min.
  • Add peri-peri oil, peri-peri sauces and cognac. Turn heat down to simmer.
  • Allow to cook, stirring occasionally, until sauce reduces and thickens.
  • If too spicy, temper heat with plain yoghurt, to taste.