Difference between revisions of "Peri-Peri Chicken Livers"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Malawian ([^cC])(.*)\]\]" to "Category:Malawian cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:Meat Dishes Recipes" to "Category:Meat Recipes") |
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[[Category:Malawian cuisine]] | [[Category:Malawian cuisine]] | ||
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[[Category:Chicken liver Recipes]] | [[Category:Chicken liver Recipes]] | ||
[[Category:Brandy Recipes]] | [[Category:Brandy Recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
Revision as of 12:23, 10 May 2012
Ingredients
- 1 large onion, chopped
- 2 tablespoons vegetable oil
- ½ teaspoon cayenne pepper or peri-peri powder
- 250 grams chicken livers, cleaned and halved
- 1 tablespoon brandy
- salt and pepper
Directions
- 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.
- Season with salt and pepper.
- Add the brandy to deglaze the pan.
- Slice soft fresh rolls in half and open butterfly-style.
- butter lightly and spoon the liver onto the rolls.
- Serve with a fresh green salad dressed with a tangy garlic dressing.
