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Durban-Style Peri-Peri Chicken Livers

Durban-Style Peri-Peri Chicken Livers

Take traditional Portuguese flavours to the next level with a touch of Durban flair. This is an outstanding recipe.

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You Will Need:

  • 500 g chicken livers
  • â…“ cup (80 ml) cake flour
  • ½ t (2,5 ml) Ina Paarman's Seasoned Sea Salt
    (or your choice of seasoning)
  • 2 T (30 ml) oil
  • ½ onion, finely chopped
  • a handful curry leaves
  • 1 T (15 ml) cumin seeds
  • ½ t (2,5 ml) chilli flakes (optional)
  • 1-2 green chillies, finely sliced
  • 2 t (10 ml) garlic, crushed
  • 2 x sachets Ina Paarman’s Portugese Peri-Peri Flavour Bomb
  • 1 cup (250 ml) fresh cream
  • 2 T (30 ml) tomato paste
  • a handful fresh coriander
  • crispy fried onions, to garnish
  • fresh pomegranate arils, to garnish
  • 500 g chicken livers
  • â…“ cup (80 ml) cake flour
  • ½ t (2,5 ml) Ina Paarman's Seasoned Sea Salt
    (or your choice of seasoning)
  • 2 T (30 ml) oil
  • ½ onion, finely chopped
  • a handful curry leaves
  • 1 T (15 ml) cumin seeds
  • ½ t (2,5 ml) chilli flakes (optional)
  • 1-2 green chillies, finely sliced
  • 2 t (10 ml) garlic, crushed
  • 2 x sachets Ina Paarman’s Portugese Peri-Peri Flavour Bomb
  • 1 cup (250 ml) fresh cream
  • 2 T (30 ml) tomato paste
  • a handful fresh coriander
  • crispy fried onions, to garnish
  • fresh pomegranate arils, to garnish

Method:

Rinse the livers under running water and pat dry.

Add the flour and Seasoned Sea Salt (or your choice of seasoning) to a bowl and stir to mix.

Add the chicken livers and coat on all sides.

Dust off excess flour and set aside.

Heat the oil in a large, heavy-bottomed frying pan. Add the coated livers and fry for 10 - 12 minutes on medium heat until cooked.

Set aside.

In the same pan, sauté the onions, curry leaves, cumin seeds, chilli flakes, chillies, and garlic.

When the onions are soft, add the Flavour Bomb and stir well.

Add the cream and tomato paste and bring to a simmer while stirring.

Add the chicken livers and simmer for about 3 - 5 minutes.

Stir in a generous amount of chopped coriander.

Serve with Portuguese rolls.

Garnish with fried onions, coriander, and pomegranate arils.

Durban-Style Peri-Peri Chicken Livers

Take traditional Portuguese flavours to the next level with a touch of Durban flair. This is an outstanding recipe.

Durban-Style Peri-Peri Chicken Livers

You Will Need:

  • 500 g chicken livers
  • â…“ cup (80 ml) cake flour
  • ½ t (2,5 ml) Ina Paarman's Seasoned Sea Salt
    (or your choice of seasoning)
  • 2 T (30 ml) oil
  • ½ onion, finely chopped
  • a handful curry leaves
  • 1 T (15 ml) cumin seeds
  • ½ t (2,5 ml) chilli flakes (optional)
  • 1-2 green chillies, finely sliced
  • 2 t (10 ml) garlic, crushed
  • 2 x sachets Ina Paarman’s Portugese Peri-Peri Flavour Bomb
  • 1 cup (250 ml) fresh cream
  • 2 T (30 ml) tomato paste
  • a handful fresh coriander
  • crispy fried onions, to garnish
  • fresh pomegranate arils, to garnish

Method:

Rinse the livers under running water and pat dry.

Add the flour and Seasoned Sea Salt (or your choice of seasoning) to a bowl and stir to mix.

Add the chicken livers and coat on all sides.

Dust off excess flour and set aside.

Heat the oil in a large, heavy-bottomed frying pan. Add the coated livers and fry for 10 - 12 minutes on medium heat until cooked.

Set aside.

In the same pan, sauté the onions, curry leaves, cumin seeds, chilli flakes, chillies, and garlic.

When the onions are soft, add the Flavour Bomb and stir well.

Add the cream and tomato paste and bring to a simmer while stirring.

Add the chicken livers and simmer for about 3 - 5 minutes.

Stir in a generous amount of chopped coriander.

Serve with Portuguese rolls.

Garnish with fried onions, coriander, and pomegranate arils.

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