Home » Recipes » Peri-peri chicken livers with ciabatta toast

Peri-peri chicken livers with ciabatta toast

Name: Peri-peri chicken livers with ciabatta toast
Cook time: 45 min
Yield: 4
Ingredients: olive oil, to fry; knob butter; 1 onion, peeled and chopped; 2 garlic cloves, peeled and minced; leaves of 3 sprigs rosemary, finely chopped; 125ml (½ cup) dry white wine; 2 x 400g tins chopped tomatoes; 15ml (1 tbsp) chicken stock granules; 125ml (½ cup) boiling water; 200ml mild/hot relish; 5ml (1 tsp) cayenne pepper (or to taste); 2 x 250g tubs fresh, free-range chicken livers, rinsed (available at woolworths.co.za); 45ml (3 tbsp) fresh cream; handful thyme leaves; salt and freshly ground black pepper, to taste; chargrilled ciabatta slices, to serve; chopped fresh flat-leaf parsley, to garnish

April 18, 2017 (Last Updated: November 14, 2018)

We loved using Peppadew’s classic Mild and Hot Piquanté Pepper relishes to create this
peri-peri chicken livers with ciabatta toast recipe – choose your favourite relish, depending on your preference for spicy food.

Print Recipe

Peri-peri chicken livers with ciabatta toast

Serves: 4

Cooking Time: 45 mins

Ingredients

olive oil, to fry
knob butter
1 onion, peeled and chopped
2 garlic cloves, peeled and minced
leaves of 3 sprigs rosemary, finely chopped
125ml (½ cup) dry white wine
2 x 400g tins chopped tomatoes
15ml (1 tbsp) chicken stock granules
125ml (½ cup) boiling water
200ml mild/hot relish
5ml (1 tsp) cayenne pepper (or to taste)
2 x 250g tubs fresh, free-range chicken livers, rinsed (available at woolworths.co.za)
45ml (3 tbsp) fresh cream
handful thyme leaves
salt and freshly ground black pepper, to taste
chargrilled ciabatta slices, to serve
chopped fresh flat-leaf parsley, to garnish

Instructions

Place a glug olive oil and a knob butter in a large pot over low heat. Gently sauté the onion with the garlic and rosemary until the onion is soft and translucent, about 10 minutes.

Add the wine and increase the heat to high. Allow the wine to reduce until barely any liquid remains, about 5 – 10 minutes. Add the tinned tomatoes, stock granules, boiling water, relish and cayenne pepper, and simmer over low heat, 30 minutes, stirring occasionally to prevent burning.

While the sauce simmers, heat a drizzle olive oil in a non-stick frying pan over medium-high heat and, in batches, fry the chicken livers, 2 – 3 minutes per side. Set aside until needed.

Stir the fresh cream and thyme leaves into the sauce. Taste and season accordingly, adding a little more cayenne pepper for heat, if desired. Stir the chicken livers through the sauce just before serving, and serve with the ciabatta toast and flat-leaf parsley.

Get recipes, foodie news and the latest competition straight in your inbox! Simply complete the form below:

If you loved these peri-peri chicken livers with ciabatta toast, then you will definitely enjoy these recipes (take our word for it):

Peppermint Crisp fridge tart (one of your all-time favourites)

Super-easy lemon cheesecake (gone are the days of overly fussy cheesecakes)

Spanakopita (a Greek classic)

The Gourmet Greek lemon tart (made with love)

Scalloped Mediterranean potatoes (possibly the perfect side to ANY meal)