NANDOS PERI PERI LIVERS

 

---

This South African Recipe Serves 2-4

---

 

 

Who else goes to Nandos & orders the livers? I know I do but sometimes we just want to stay home & still enjoy this dish. Nandos Peri Peri Livers is a spicy & gravy filled dish. It is enjoyed as a starter, main or as a side dish.

It may not suite everyone’s palate but if you try preparing it this way, I guarantee you will devour it.

 

Nandos Peri Peri Livers Ingredients:

• 500 grams chicken livers
• 100 ml water
• 125 grams Nandos Peri Peri sauce
• 2 tablespoons olive oil
• ½ onion
• 2 tablespoons butter or margarine
• ½ teaspoon salt
• 1 teaspoon ginger & garlic paste
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 2 tablespoons chili powder
• 1 teaspoon chicken spice
• 1 teaspoon red chili flakes
• 250ml fresh cream
• fresh parsley or coriander for garnishing

Method:

1. Peel & chop the onion.
2. 
3. Bring out the chicken livers. I am using the Grainfield Frozen Livers – which are halal, be sure to defrost them before preparing this dish.
4. 
5. 
6. Rinse the livers well & place into a bowl.
7. 
8. 
9. To a pot on medium heat, add in the livers.
10. 
11. Pour in the water.
12. 
13. Spread them out in the water & allow to steam for 5 minutes.
14. 
15. 
16. After 3 minutes, gently flip them over & allow them to continue steaming.
17. 
18. Once steamed, most of the water should be evaporated.
19. 
20. Use a spoon or a knife if preferred & break up the livers into smaller pieces.
21. 
22. 
23. Drain out the excess water.
24. 
25. To a pot on medium heat, add in the olive oil (or vegetable oil) & the chopped onions.
26. 
27. Thereafter, add in the livers.
28. 
29. Add in the butter or margarine.
30. 
31. Mix well & allow to sauté until the onions are translucent.
32. 
33. Once the onions are translucent, it’s time to spice it up.
34. 
35. Add salt, chicken spice, cayenne pepper, red chili flakes, chili powder, garlic powder & ginger & garlic paste.
36. 
37. Mix well & allow the livers to sauté in the spices for 2 minutes.
38. 
39. After 2 minutes, give it a quick stir.
40. 
41. Now it’s time to add in the main ingredient which is the Nandos Peri Peri sauce – I’ve used the medium sauce but feel free to use whichever heat you prefer.
42. 
43. 
44. Pour in the fresh cream.
45. 
46. Mix until everything is well combined.
47. 
48. Cover with a lid & allow it to simmer for 2 minutes so that it can thicken.
49. 
50. After 2 minutes, give it a quick stir & turn off the heat.
51. 
52. Empty into a serving bowl.
53. 
54. 
55. Garnish with freshly chopped parsley or coriander.
56. 
57. Serve hot with Portuguese rolls, garlic bread, pita bread or Nandos spicy rice.
58. 
59. This Nandos Peri Peri Livers can be stored in the refrigerator for up to a week.
60. 
61. If you’re feeling nostalgic, make some Nandos Peri Peri Giblets as well.