The Peri-Peri sauce clings to every morsel, creating a mouthwatering experience that will have you hooked from the very first bite. Succulent juicy chicken livers drenched in a sizzling Peri-Peri sauce that delivers an electrifying punch of heat, with a tantalizing blend of fiery chilies, hint of lemon, and aromatic spices.
500g chicken livers
60ml (¼ cup) olive oil
8 garlic cloves, sliced
½ green pepper, diced
½ red pepper, diced
5-10ml (1-2 tsp) dried chillies
5-10ml (1-2 tsp) paprika
250ml (1 cup) peri-peri sauce
125ml (½ cup) plain yoghurt/cream
Salt and black pepper, to taste
½ lemon, juiced
Start by rinsing and draining the chicken livers. Heat the oil in a small saucepan over medium heat and sauté the garlic, green peppers, and red peppers until they are golden brown.
Then add the chillies and smoked paprika, stirring until well combined.
Remove the saucepan from the heat and carefully transfer half of the oil into a separate bowl for later use.
Return the saucepan to low heat and combine half of the peri-peri sauce with the yoghurt or cream. Bring the mixture to a simmer, season to taste, add lemon juice, and then remove from the heat. In a separate pan, heat some oil to medium-high heat and fry the livers in batches for 1-2 minutes on each side. Add all the livers into the peri-peri sauce.
To serve, enjoy with some warmed Portuguese rolls.
