Peri-Peri Chicken Livers


  • 1 large onion -- chopped
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon cayenne pepper or peri-peri powder
  • 250 grams chicken livers, cleaned and halved
  • 1 tablespoon brandy
  • salt and pepper

Saute the onion in the oil. Add the cayenne pepper or peri-peri. Add the chicken livers and stir-fry over high heat until just cooked. Season with salt and pepper. Add the brandy to deglaze the pan.
Slice soft fresh rolls in half and open butterfly-style. Butter lightly and spoon the liver onto the rolls.
Serve with a fresh green salad dressed with a tangy garlic dressing.

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