Deliciously creamy chunks of chicken livers smothered in a chili flavoured tomato and onion sauce.
Course: Appetizer, Main Course
Cuisine: Any, South African
Servings: 2as main or 4 as starter
Wok or large frying pan
250gFresh Chicken Liversyou can use frozen if you can't get hold of fresh
2largeOnions (roughly chopped)
4large ripeTomatoes (roughly chopped and retain the juice)approximately the same amount by volume as the onions
1teaspoonDried Chili Flakes (use your own judgment)
2TablespoonsTomato puree (or tomato paste)
1clovegarlic (or you can use garlic paste)
1 to 2TablespoonsSunflower Oil (for sweating the onion)
Rinse the chicken livers in cold water
Chop the chicken livers into bite-sized chunks, discarding any bits of sinew
Roughly chop the onions and tomatoes into approximately 1cm dice
Heat the oil in a wok or large frying pan (with a lid)
Add the onion and garlic and saute until the onion is translucent. Do not allow to brown
Add the chicken livers and continue frying with the onion until they change colour and are no longer pink
Add all the remaining ingredients. Make sure you add any juice that resulted from chopping the tomatoes.
Bring to the boil and then reduce the heat to a simmer.
Simmer on the lowest heat you can get, with the lid on, for at least 30 minutes until the tomatoes have broken down and formed a rich gravy with the onions. The liquid from the tomatoes should be reduced by about half.
Serve with crusty rolls or chunks of bread to mop up all the delicious gravy
This recipe does not need any additional liquid. There should be sufficient liquid coming from the tomatoes. If you have overripe tomatoes they will be ideal to use.I have specified 30 minutes as the simmering time. You can simmer for longer if needed - the ideal is to reduce the liquid from the tomatoes by about half. fIf you want to make a bigger batch of this so that you can freeze it (it freezes beautifully) then just double up on all the ingredients except the chili. Use your own judgment on how much chili you will need. My rule with chili is - add less at the beginning, then taste, then add more if needed. Remember, you can put it in but you can't take it out.The best way to do a taste test is to take a piece of bread and dip it in the sauce. That way you get a feel for what the heat will be like when it is served.Calories have been for one serving as a starter. It does not take into account the bread that may be served alongside the chicken livers
Peri Peri Chicken Livers first appeared on foodleclub.com on 17 June 2019