Spicy chicken livers with bacon

By Drum Digital
09 April 2014

Serve this saucy chicken liver mixture with stiff pap.

Preparation time: 10 min

Cooking time: 20 min

Serves 6


1 big tub (500 g) frozen peri-peri chicken livers, defrosted

salt and pepper, to taste

45-60 ml (3-4 tbsp) cake flour

45 ml (3 tbsp) oil

1 packet (250 g) bacon rashers, cut into small pieces (optional)

1 onion, chopped

2 cloves garlic, crushed

1 each green, red and yellow pepper

½ packet (50 g) instant mushroom soup dissolved in ¼ cup

(60 ml) milk

1 cup (250 ml) cream


Stiff pap


1. Wash the chicken livers, pat dry and cut in half. Season lightly with salt and pepper and dust with flour. Heat the oil. Fry the chicken livers in batches for 3 to 4 minutes until brown outside but pink inside. Remove from the pan and set aside. In the same pan, fry the bacon until crisp and set aside (if using).

2. Add the onion, garlic and peppers and fry for 4 minutes. Add the dissolved mushroom soup and stir in the cream. Heat for 5 to 10 minutes until the mixture thickens.

3. Add the chicken livers. Cook for 2 more minutes.

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