Indulge with this Chili Chicken Livers recipe

olive oil
1 small white onion, thinly sliced
45 ml chopped spring onions
1 – 3 red chilies, ribbed, seeded and finely sliced or 5 – 30 ml dried red chili flakes (or to taste)
500 g chicken livers, thoroughly cleaned and trimmed
5 ml cayenne pepper or peri peri powder (or to taste)
salt and freshly-milled black pepper
125 ml Mrs Ball’s Chutney
lemon or lime juice to taste (about 15 ml)
coriander or parsley leaves, coarsely chopped

How to
In a large frying pan, heat a little oil and an equal amount of butter then add the onion. Saute until translucent then add the spring onions and saute until golden. Stir in the chilies and fry for a few seconds, just until aromatic. Transfer the mixture to a small dish and wipe out the pan.

Add some more oil and butter to the pan and heat until smoking hot. Add the livers and the cayenne pepper or peri peri powder and cook until the livers are nicely browned.

Return the onion and chili mixture to the pan and season to taste. Add the chutney and lemon or lime juice and cook until the sauce has become sticky and the livers done to your liking.

Remove the pan from the heat, stir in the coriander or parsley leaves and serve at once with buttered crusty seeded bread or a French loaf and a rocket and avocado salad.

Recipe and video provided courtesy of I Love Cooking.

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