Enjoy a delicious brunch or light dinner with this classic Peri-Peri Chicken Livers with Ciabatta Toast recipe.
Bursting with bold flavours, tender chicken livers are sautéed in a tantalising mix of onions, garlic, and a fiery peri-peri sauce using Peppadew’s classic Mild and Hot Piquanté Pepper relishes. Served atop golden, crisp ciabatta slices, this recipe boasts a perfect balance of spice, zest, and comfort.
Perfect for sharing!
Peri-peri chicken livers with ciabatta toast
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
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.
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.
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.
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.
ALSO SEE: Chicken liver pâté with ciabatta toast
Chicken liver pâté with ciabatta toast
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
