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Chicken Livers Peri Peri
From Statesboro Market2Go
<p>This flavorful recipe uses several fresh herbs and vegetables in addition to chicken. Best served on buttered bread. Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: www.thedaleyplate.com (modified slightly) (Entered by Ariana Giddens)
Serves: Not listed
Ingredients
1 tablespoon
Butter
1 tablespoon
Olive oil
1
Large onion or several smaller ones (finely chopped)
1 tablespoon
Fresh garlic (finely minced)
1/2 cup
Bell pepper (diced)
About 1 pound
Chicken livers (cleaned and excess fat trimmed off)
1 teaspoon
Salt
1 teaspoon
Pepper
1/2 tablespoon
Worcestershire sauce
2 tablespoons
Tomato paste
1 1/2 teaspoons
Cumin
1 1/2 teaspoons
Smoked paprika
1 teaspoon
Peri-peri chili powder
OR Fresh peri peri chilis (chopped)
1 tablespoon
Fresh oregano leaves
2 or 3
Bay leaves
1/4 cup
Lemon juice
1/2 to 3/4 cup
Heavy cream
1 or 2 tablespoons
Brandy
Fresh parsley
Bread (for serving)
Butter (for serving)
Step by Step Instructions
- Heat the butter and oil in a skillet (over medium heat), and saute the onions for 3 minutes. Add the garlic and chicken livers.
- Saute the mixture until the livers have browned. Then add the bell pepper and sprinkle in the salt and pepper.
- Stir the mixture and add the tomato paste, Worcestershire sauce, various seasonings, oregano, bay leaves and lemon juice. Cook the mixture for 2 minutes, then add the heavy cream and let it simmer for 5 to 10 minutes.
- Pour the brandy into the pan and sprinkle parsley over the mixture. Serve on buttered bread