Piri Piri Chicken Livers

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.

2 responses

24 07 2011

i’ll be making it at my food party

24 07 2011
What's Cooking with Dr. Mike: The Grassroots Gourmet™

Hope they like hot ‘n spicy, Cheers!-Doc

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