Peri-peri chicken livers with Portuguese rolls
Cook the chicken livers in a skottel – they cook very quickly, so take care not to overcook them; they will continue cooking in the hot sauce. Keep a few tubs of livers and the Portuguese rolls in the freezer to quickly thaw when you need them. The livers will reheat well the next day. If you like, serve them with Woolies’ frozen sweet potato fries, cooked in the air-fryer, instead of the rolls.
Serves 4
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 20 minutes
Woolworths free-range chicken livers 2 x 250 g tubs
olive oil ¼ cup
garlic 8 cloves, sliced
dried chillies 1–2 t (optional)
smoked paprika 1T
Woolworths hot peri-peri sauce 1 x 250 ml bottle
Woolworths plain double-cream yoghurt (or cream) ½ cup
sea salt and freshly ground black pepper, to taste
lemon ½, juiced
Woolworths Heat and Eat Portuguese rolls 6
1 Rinse and drain the chicken livers. Heat the oil in a small saucepan over a medium heat or in a skottel. Add the garlic and cook until just golden, then add the chillies, if using, and paprika. Stir to combine.
2 Remove from the heat, pour half the oil mixture into a bowl, and set aside for serving.
3 Return the saucepan to a low heat (or reduce the skottel’s heat) and add half the peri-peri sauce and the yoghurt or cream. Bring to a simmer. Taste to see if you would like more peri-peri sauce. Season to taste, add a squeeze of lemon juice and remove from the heat.
4 Heat some of the chilli oil in a pan and fry the livers in batches for 1–2 minutes on each side, then stir through the peri-peri sauce.
5 Serve with rolls and a drizzle of the garlic-and-paprika oil.