Chicken livers in creamy chilli sauce

By admin
21 February 2012

And they’re not expensive either. These creamy livers are good on pasta, rice, crumbly mealie pap or mashed potato. 

Serves 4-5. 

1 onion, chopped

2 garlic cloves, crushed

2 small chillis, finely chopped

60 ml (1/4 c) dry white wine

1 can (410 g) chopped tomatoes

salt and freshly ground black pepper to  taste

250 ml (1 c) cream

30 ml (2 T) sweet chilli sauce

15 ml (1 T) butter

15 ml (1 T) oil

500 g chicken livers, cleaned

30 ml (2 T) chopped fresh parsley

Fry the onion, garlic and chilli slowly in the oil until the onion is tender.

Add the wine and chopped tomatoes, bring to the boil, then simmer until the fluid has reduced by half.

Add the cream and sweet chilli sauce, bring to the boil again, then simmer gently until thick and fragrant.

While the sauce is simmering, heat the butter and oil in a pan and fry the chicken livers until golden brown and just done.

Pour the sauce over the livers and simmer for a minute or two.

Sprinkle with parsley and serve.

Photo: Misha Miles

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