If there’s one thing I look forward to even more than homemade soup in winter, it’s peri peri chicken livers! They’re spicy, slightly boozy, and accompanied by bread – what more could you ask for when a certain bone-chilling freeze sets in??!
Mine is a cheat’s peri peri chicken livers version because it’s ridiculously easy to make. I don’t fuss around with a combination of spices. A bottle of my favourite peri peri sauce does the trick for me! Whip this up on a lazy winter’s evening and be sure to have a bottle of wine, and some Portuguese rolls on-hand.
How to make cheat’s peri peri chicken livers
- Generous chunk of butter for frying
- 500g fresh free range chicken livers (fresh is better than frozen – they just taste better!)
- 1 onion chopped
- 1 yellow pepper chopped
- 4 – 6 cloves of garlic chopped (depending on the sizes of your cloves, and on how you feel about garlic. The more the merrier as far as I’m concerned!)
- 2 generous glugs of any white wine you have on-hand
- 5 Tbs of peri peri sauce. I use Eric Todd’s homemade peri peri sauce which I bought at Melissa’s. You may need to adjust the amount depending on the heat and flavour of the sauce you use.
- 4 large chopped tomatoes
- 1 tsp sugar
- 1 Bay leaf
- Handful chopped fresh parsley
- Portuguese rolls to serve
Step by step
1. Heat a deep dish pan to medium-high heat and melt a generous chunk of butter in it. Once the butter is foaming and bubbling, begin frying your livers in batches. You just want to caramelise them on both sides. They shouldn’t be cooked through as you’re going to return them to the pan later.
2. NOTE: It’s important that you use butter for frying your livers as dairy helps to neutralise the slightly bitter taste that livers can have.
3. Once all your livers are fried, set them aside for later.
4. In the same pan, saute the onion until translucent, and then add the yellow pepper to the pan and fry until soft and caramelised. You should be able to smell a sweetness from the pepper before adding anything else to the pan.
5. Now add the garlic and fry for a minute or two until fragrant.
6. Pour two glugs of wine into the pan and deglaze allowing the alcohol to burn away.
7. Next add the peri peri sauce and tomatoes to the pan and bring to a boil for a minute or two, adding the sugar.
8. Pop the bay leaf into the pan, reduce the heat to a simmer, and leave to reduce for 20 – 30 minutes.
9. When your happy with the consistency of the sauce, check the seasoning, quickly stir through the parsley, and return the livers to the pan. Allow to heat/cook through for approximately 3 – 5 minutes on a low heat. Livers should never be overcooked, and can be slightly pink in the middle. When overcooked, they become chalky and unappetising.
10. Serve with Portuguese rolls and wine!