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Peri-peri chicken livers with ciabatta toast

Peri-peri chicken livers with ciabatta toast

We loved using Peppadew’s classic Mild and Hot Piquanté Pepper relishes to create this
peri-peri chicken livers with ciabatta toast recipe – choose your favourite relish, depending on your preference for spicy food. 

Peri-peri chicken livers with ciabatta toast

Print Recipe
Serves: 4 Time: 45 mins

Ingredients

  • olive oil, to fry
  • knob butter
  • 1 onion, peeled and chopped
  • 2 garlic cloves, peeled and minced
  • leaves of 3 sprigs rosemary, finely chopped
  • 125ml (½ cup) dry white wine
  • 2 x 400g tins chopped tomatoes
  • 15ml (1 tbsp) chicken stock granules
  • 125ml (½ cup) boiling water
  • 200ml mild/hot relish
  • 5ml (1 tsp) cayenne pepper (or to taste)
  • 2 x 250g tubs fresh, free-range chicken livers, rinsed (available at woolworths.co.za)
  • 45ml (3 tbsp) fresh cream
  • handful thyme leaves
  • salt and freshly ground black pepper, to taste
  • chargrilled ciabatta slices, to serve
  • chopped fresh flat-leaf parsley, to garnish

Instructions

1

Place a glug olive oil and a knob butter in a large pot over low heat. Gently sauté the onion with the garlic and rosemary until the onion is soft and translucent, about 10 minutes.

2

Add the wine and increase the heat to high. Allow the wine to reduce until barely any liquid remains, about 5 – 10 minutes. Add the tinned tomatoes, stock granules, boiling water, relish and cayenne pepper, and simmer over low heat, 30 minutes, stirring occasionally to prevent burning.

3

While the sauce simmers, heat a drizzle olive oil in a non-stick frying pan over medium-high heat and, in batches, fry the chicken livers, 2 – 3 minutes per side. Set aside until needed.

4

Stir the fresh cream and thyme leaves into the sauce. Taste and season accordingly, adding a little more cayenne pepper for heat, if desired. Stir the chicken livers through the sauce just before serving, and serve with the ciabatta toast and flat-leaf parsley.

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