2 Different Creamy Chicken liver recipes to try at home that's easy to make and bursting with flavor.
4 shallots, chopped
1 clove garlic, crushed
400g chicken livers
1 tsp dried origanum
1 tsp chili powder
200g pouring cream
½ tsp lemon juice
salt and pepper
a handful of parsley, to garnish
toasted store-bought sourdough bread
Heat a pot at medium-high heat, melt the butter and fry the shallots.
Add the garlic, chicken livers, origanum, and chili powder, and bring to a gentle simmer as you stir.
Reduce the heat and add the pouring cream. Cook until the sauce thickens slightly.
Pour in the lemon juice, season with salt and pepper, and stir.
To finish, garnish with the chopped parsley and serve on the toasted sourdough bread.
Creamy Chicken Livers Served with rice or Portuguese rolls.
This is not a traditional recipe, but the simple flavors blend well. It has a touch of sourness, a hint of sweetness and a burst of spiciness. Our Best Creamy Peri-Peri Chicken Livers pairs well with Shiraz or a wooded Chardonnay if you want to go with a white wine.
500 g chicken livers, defrosted
1 – 2 chilies, or peri-peri spice, to taste
1 large onion – chopped
1 small red/orange/yellow pepper – chopped
250ml cream (1 container)
1 Small packet tomato paste
1 Teaspoon apricot jam
1 Heaped tablespoon flour
Salt, pepper, braai spice
Olive oil for frying
1. Sautee the onions until they start to get brown.
2. Add peppers and fry until they start getting soft.
3. Add garlic and chili/peri-peri spice, fry for half a minute.
4. Remove from the pan.
5. Turn the heat up, and add a bit more olive oil.
Flash fry the chicken livers on a high temperature, but be careful not to “crowd” the pan.
(there will be too much moisture, and they won’t brown.)
Rather do it in batches, if you need to.
Don’t overcook them. Flash fry, till brown, turn over once.
They must still be pink inside.
6. Add the onion mix to the livers.
7. Mix the flour with a bit of cold water in a cup.
8. Add the tomato paste, stock cube, and apricot jam, then fill the cup up with boiling water.
9. Pour onto the pan with the livers, and onions etc.
10. Add salt (if needed; the stock cube may be enough) and spices.
11. Stir through.
12. Add cream, bring to the boil, simmer for about 3 minutes, until the livers are just cooked inside.
Remove from stove when pinkness is just gone; this way they are smooth and creamy. If you cook them longer, they will become “gritty”
Serve your best creamy peri-peri chicken livers with rice or freshly baked, crusty bread like a baguette or Portuguese rolls. Add your favorite peri-peri hot sauce if you dare!
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