One of the most common appetizer items I saw around South Africa, was different versions of piri piri chicken livers. One of my favorites, had a bit of Asian/Indian influence. I used up some frozen chicken livers I had been saving after using the giblets and carcasses for stock. It’s simple, easy and delicious with some dipping crackers , pita or other flatbreads.
- 2- 3 chicken livers, chopped
- 2 tbsp olive oil
- 1/3 cup thinly sliced onion
- 1 tbsp finely minced garlic
- 1 tsp Doc’s African 5-Spice
- 1 tsp curry or masala
- 2 tsp of piri-piri (or more depending on your heat prefernce)
- 1/4 cup sour cream
- Salt and fresh ground pepper to taste
Heat the olive oil in a small pan over medium heat. Chop the chicken livers and set aside. Cook the onions until transluscent, about 5-8 minutes. Add the garlic and cook for 1 more minute. Add the chopped chicken livers, 5-spice, curry or masala and piri piri. Cook another 3-5 minutes until the livers are done. Add the sour cream and remove from the heat. Season with salt and pepper.
i’ll be making it at my food party
Hope they like hot ‘n spicy, Cheers!-Doc