Creamy Spiced Chicken Liver


Ingredients


  • 500g chicken livers
  • 1 large onion, chopped
  • 1 medium red pepper, seeds removed and chopped
  • 2 bay leaves
  • Juice of 1 fresh lemon
  • 1 ½ tsp cumin
  • 1 tsp fresh coriander, finely chopped
  • 1 chili, chopped (or ½ tsp peri-peri spice)
  • 250ml fresh cream
  • ¼ dash Worcester sauce
  • Salt to taste
  • 1 tbsp crushed garlic
  • 1 tbsp olive oil
  • 1 tbsp butter

Method

  • Sauté the onions and garlic:
  • Heat the olive oil and butter in a large pan over medium heat. Add the chopped onion and sauté until translucent. Stir in the crushed garlic and cook for another minute.
  • Cook the chicken livers:
  • Add the chicken livers to the pan and brown them on all sides.
  • Add vegetables and spices:
  • Stir in the chopped red pepper, cumin, chili (or peri-peri spice), fresh coriander, and bay leaves. Cook for 3-4 minutes to allow the spices to infuse.
  • Add lemon juice:
  • Pour the fresh lemon juice into the pan, mixing it well to deglaze and enhance the flavors.
  • Simmer with cream:
  • Reduce the heat to low and add the fresh cream. Simmer gently for 15 minutes, ensuring the livers are cooked through but not overdone..
  • Serve:
  • Remove the bay leaves and serve hot with crusty rolls or toasted fresh bread for dipping.