• 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

    Serves: 4
    Cooking Time: 45 mins

    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

    1

    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.

    2

    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.

    3

    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.

    4

    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
    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com