Peri Peri Chicken Liver
This is a Portugese style, chicken liver recipe, made with cream and peri peri sauce. It's delicious, spicy and is served with buns of your choice.
Servings: 4 servings
Calories: 402kcal
Ingredients
- 450 gm Chicken Liver cut into smaller pieces
- 5 cloves Garlic minced
- 2 tablespoon Olive oil
- 1 tablespoon Butter Added in 2 increments
- 2 tablespoon Lemon Juice Added in 2 increments
- 1 1/2 teaspoon Salt or to taste
- 1 teaspoon Black pepper powder
- 1 teaspoon Paprika
- 1 teaspoon Coriander powder
- 1 table spoon Tomato paste
- 1/3 cup Peri Peri Sauce (medium) or to taste
- 3/4 cup Cooking Cream
Instructions
- Add half of the lemon juice to the wash chicken liver asnd set aside.
- In a large skillet or pan, add oil and half of the butter. Add onions and sautee them until they turn translucent.
- Now add garlic and chicken livers to the pan.
- Add all the spices, leftover lemon juice, tomato paste and remaining butter.
- Stir fry the livers for 3 to 4 minutes or until all the moisture evaporates and you can see oil seperating on the sides.
- Add peri peri sauce. Cook for a minute.
- Add cream and cook for another minute.
- Garnish with parsley and serve hot with Portugese rolls or any buns of your choice.
Video
Notes
- Treat chicken liver with vinegar or lemon juice for 5 minutes before cooking to remove any smell.
- If you don't have cooking cream, use any normal fresh or thick cream and add water to it. (for 100 ml of thick cream, add enough water to make it into 3/4 cup of cream)
Nutrition
Serving: 1serving | Calories: 402kcal | Carbohydrates: 12g | Protein: 21g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 439mg | Sodium: 900mg | Potassium: 460mg | Fiber: 1g | Sugar: 7g | Vitamin A: 13584IU | Vitamin C: 28mg | Calcium: 60mg | Iron: 11mg