Nandos Style Chicken Livers Recipes

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PERI PERI CHICKEN LIVERS



Peri Peri Chicken Livers image

This is another recipe we experienced while vacationing in South Africa. They serve it everywhere but finding a good version of this stuff isn't always easy. In South Africa they use Peri Peri powder instead of cayenne pepper. For me this recipe is a bit of a bust if it's not spicy enough.

Provided by Dangerus Chef

Categories     Meat and Poultry Recipes     Chicken

Time 25m

Yield 4

Number Of Ingredients 6

2 tablespoons olive oil
1 large onion, chopped
1 teaspoon cayenne pepper, or to taste
½ pound chicken livers, rinsed and trimmed
salt and ground black pepper to taste
1 tablespoon brandy

Steps:

  • Heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until soft, 5 to 7 minutes.
  • Increase heat to high. Season onion with cayenne pepper and cook for just 10 seconds before adding the chicken livers; season with salt and black pepper. Cook and stir chicken livers until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove the pan from heat and pour brandy over the livers. Scrape the browned bits of food off the bottom of the pan with a wooden spoon. Stir and serve immediately.

Nutrition Facts : Calories 147.6 calories, Carbohydrate 4.1 g, Cholesterol 204.1 mg, Fat 9.2 g, Fiber 0.8 g, Protein 9.3 g, SaturatedFat 1.7 g, Sodium 29.4 mg, Sugar 1.6 g

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