Difference between revisions of "Peri-Peri Chicken Livers"
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* [[salt]] and [[pepper]] | * [[salt]] and [[pepper]] | ||
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# Sauté the [[onion]] in the [[oil]]. | # Sauté the [[onion]] in the [[oil]]. | ||
# Add the [[cayenne pepper]] or peri-peri. | # Add the [[cayenne pepper]] or peri-peri. | ||
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# Serve with a fresh green salad dressed with a tangy [[garlic]] dressing. | # Serve with a fresh green salad dressed with a tangy [[garlic]] dressing. | ||
| − | [[Category:Malawian Meat | + | [[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]] | ||
Latest revision as of 15:55, 11 July 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
Procedures
- 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.
