Nandos Chicken Liver Recipes
NANDO'S PERI PERI CHICKEN RECIPE
Nando's Peri Peri Chicken Recipe tastes just like Nando's. Made with homemade Peri peri Sauce this Portuguese Peri Peri Chicken is extremely easy to make & can be a fantastic easy appetizer or main course. Make this spicy, tangy, delicious South African Piri Piri Chicken at home without an oven or grill.
Provided by Meghna
Categories Appetizer
Time 35m
Number Of Ingredients 6
Steps:
- Take the chicken drumsticks & thighs in a clean dry bowl. I have used skinless chicken pieces.. You may also you chicken pieces with skin.
- Slash each piece of the chicken diagonally a few times (2-3 slashes each piece depending on their sizes).
- Add salt, paprika & lemon juice to the chicken pieces and give them a good rub.
- Next, add the homemade peri peri sauce and rub well so that the chicken pieces are well coated with the marinade.
- Cover the bowl with a cling film and pop it in the fridge. Allow the marinated chicken to rest for at least 3-4 hours. You may also leave it over night.
- Next, over medium heat set an iron skillet grill. Brush olive oil and arrange the chicken pieces shaking off the excess marinade without over crowding. Cook them roatating side to side after few minutes until fully cooked. It should take you about 30 mins approximately. Brush them with olive oil or drizzle oil on the skillet while cooking the chicken.
- Serve hot. Enjoy. You may garnish it with more peri peri sauce or use the left over sauce if any as a dip. It tastes fabulous.
Nutrition Facts : ServingSize 3 pieces, Calories 635 kcal, Carbohydrate 6 g, Protein 60 g, Fat 41 g, SaturatedFat 9 g, Sodium 1037 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 11 g
CHICKEN LIVERS PERI PERI
This is a spicy but succulent dish of chicken livers with a chili and vinaigrette gravy. It contains brandy as the magic ingredient. It is great for an entree or main meal. Serve with toasted bread or with fresh bread rolls, and watch your guests mop up the gravy with the bread!
Provided by FAIRDINKUM
Categories Meat and Poultry Recipes Chicken
Time 2h30m
Yield 4
Number Of Ingredients 17
Steps:
- Place chicken livers in a large bowl, and pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, chili flakes, bay leaves, salt, and pepper. Stir together, and refrigerate for 1 to 2 hours.
- Remove livers to a bowl, and reserve marinade.
- Heat 1 tablespoon olive oil and butter in a large skillet over medium heat. Stir in onion, and cook until tender, about 7 minutes. Increase heat to medium-high, and stir in chicken livers; cook for 2 minutes, being careful not to overcook the livers. Stir in the tomato paste, Worcestershire sauce, chicken stock, and the reserved marinade. Simmer gently for 5 minutes. Pour in brandy, and heat through.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 6.6 g, Cholesterol 399.3 mg, Fat 22.5 g, Fiber 1.4 g, Protein 20.3 g, SaturatedFat 5.6 g, Sodium 264.8 mg, Sugar 2.4 g
PERI-PERI CHICKEN LIVERS
Steps:
- In a very hot skillet/frying pan, melt the butter and fry the chicken livers until golden brown on both sides.
- Add the garlic and peri-peri sauce and allow to fry for another minute until fragrant then add the lemon juice and cream.
- Season with salt and pepper and allow to simmer for 5-7 minutes.
- Serve with crusty bread.
Nutrition Facts : Calories 220 kcal, Carbohydrate 3 g, Protein 22 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 448 mg, Sodium 353 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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- Cut the chicken livers into two pieces (they are usually two parts joined together - break the joints and cut each part into two). Wash in a couple of changes of water and drain on a colander for a few minutes. Then marinate them with the salt and keep aside for 15-20 minutes.
- After 15 minutes boil the marinated livers in hot water for about 3-4 minutes. There will be some froth/foam on top so remove the liver pieces carefully and set aside. Discard the water.
- Heat oil in a pan and fry the liver pieces by tossing the pan until they harden a bit and turn brownish. Don't stir too much as they may crumble. Remove onto a plate.
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- Mix all of the marinade ingredients (except for the Sriracha) together until well combined. Mix in 2-4 teaspoons of Sriracha, taste test, and work up from there until reaching your desired level of heat (or leave it out all together if you don't want any spice at all).
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- Preheat your oven to 220C / 200C / gas mark 7 / 425F. (Save this step till later if you plan to marinate your chicken first)
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