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How to Make Delicious Tangy Peri Peri Chicken Livers

Tangy Peri Peri Chicken Livers. So I know that chicken livers might not be everyone's cup of tea but hear me out. This Peri Peri Chicken is juicy, spicy and so flavourful! I'll show you how to make Peri Peri sauce from scratch too (better than Nandos!).

Tangy Peri Peri Chicken Livers The first time I tasted peri peri chilli chicken livers was at Nandos at the Inorbit Mall, Mumbai a few years ago. Since I was not so fond of livers I ordered the spiced rice and the husband ordered the chicken livers in a thick spicy sauce accompanied by Portuguese bread. Peri-Peri Chicken, the spicy Portuguese chicken. You can cook Tangy Peri Peri Chicken Livers using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Tangy Peri Peri Chicken Livers

  1. Prepare 5 ml of olive oil.
  2. It's 10 g of onion.
  3. You need 3 g of crushed garlic.
  4. You need 50 g of chicken livers.
  5. Prepare 10 g of cocktail tomatoes.
  6. It's 40 ml of mozambique peri peri sauce.
  7. It's 30 ml of fresh cream.
  8. You need 30 ml of mayonnaise.
  9. You need 1/2 of ciabata bread.
  10. Prepare 5 g of butter.
  11. Prepare 1 g of garlic.

The spiciness of peri-peri sauce can be adjusted by the amount of chilies, or even using less spicy kind of chilies. I added several tablespoons of white vinegar to the marinade to give it more of a tangy flavor. This Portuguese Chicken, called Peri Peri Chicken with Crispy Potatoes is one of those dishes that makes winter a little more bearable. It's hearty and satisfying and warms the soul with its deep smoky flavors.

Tangy Peri Peri Chicken Livers step by step

  1. Fry the onions and garlic in the olive oil over medium heat until it's translucent in colour.
  2. Add the chicken livers and let it cook through for about 5 minutes..
  3. Add the cocktail tomatoes and cook further for 1 minute.
  4. Add the Mozambique Peri Peri sauce and Fresh cream. Let it cook for another 5 minutes..
  5. Lastly stir in the NOLA Original Mayonnaise..
  6. Slice the Ciabatta and toast it on a grill plate or griller. Meanwhile combine the butter and garlic. Once it is toasted spread the ciabatta with the garlic butter. NOTES: Garnish the plate with brunoise of tomato and micro herbs. ENJOY 🙂.

Sauté the onion in the oil. Add the cayenne pepper or peri-peri. Add the chicken livers and stir-fry over high heat until just cooked. Peri Peri Sauce should be garlicy, spicy, lemony, tangy and utterly addictive. This bright, fresh, fully-flavoured version hits all the right notes.