On a cold wintry day there's nothing quite as warming as a hot spicy bowl of Portuguese Peri-Peri Chicken Livers with some nice red wine. This warms the soul and tickles the taste buds.
x1 250g tub of chicken livers
x1 Small onion
x2 Garlic cloves - crushed
x1 Tomato paste (either the small tin or the sachets +/- 50 - 70g)
x1-2 Chillies - chopped finely
Cayenne pepper
Per-peri sauce if available
Paprika
Salt & pepper
Parsley
Brandy - optional
Cream - optional
In a dash of olive oil, fry up onions until translucent, then add garlic and chillies and cook for a further 5-7 minutes on a low heat. Remove onions from pan, put heat up and add a glug more oil. In batches, fry up the livers on a very high heat, this browns/crisps up the outside leaving the inside still pink and juicy. While doing this add a splash of brandy and toss livers around until browned. Remove livers and return onion garlic mix to the pan. Reduce heat and add tomato paste and spices. Add a splash of wine or water here and let the sauce reduce nicely. If you have peri-peri sauce add it now or else add the spices (or both depending on the complexity of the sauce). Turn off and add salt and pepper and a splash of cream if using. Serve with a healthy sprinkling of parsley along side some toasted bread or rice.
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