Before You Cast the First Stone

When dinner needs to be on the table quickly, chicken livers are an easy option to consider.

This creamy peri-peri chicken liver recipe comes together quickly in one pan and turns a simple ingredient into a satisfying dinner.

Chicken livers are also a good source of iron, making them a useful addition to the menu when you want a meal that offers more than just convenience.

Here, they are cooked with onion, chilli and peri-peri sauce before cream is added to make a rich, spicy sauce.

The key is not to overcook the livers. A good sear followed by a short simmer keeps them tender while giving the sauce enough time to develop.

Creamy peri-peri chicken livers

Ingredients
250g chicken livers

½ teaspoon Kashmiri masala

1 tsp black pepper

1 tsp cornflour

¼ tsp turmeric

½ cup milk, for soaking

2 tablespoons oil

1 tbsp butter

1 small onion, finely chopped

1 tsp ginger and garlic paste

1 clove garlic, crushed

1 chopped chilli

¾ cup peri-peri sauce

¼ cup cream

Salt to taste

Method

Soak the chicken livers in the milk for 10 to 30 minutes. Drain, rinse and remove any glands or unwanted pieces. Pat the livers thoroughly dry.

Place the livers in a bowl and season with the Kashmiri masala, black pepper, salt, cornflour and turmeric. Toss until evenly coated.

Heat the oil in a pan over medium heat. Add the onion and cook until soft and lightly golden.

Push the onion to one side of the pan and add the chicken livers. Sear for four to five minutes on each side until browned.

Add the ginger and garlic paste, crushed garlic and chopped chilli. Stir and cook for about a minute.

Pour in the peri-peri sauce and mix well. Cook for two minutes, then reduce the heat and stir in the cream.

Simmer for another 3 to 5 minutes, until the sauce has thickened slightly and the livers are cooked through.

Why soak chicken livers in milk?

A short milk soak is a common way of preparing liver before cooking and can help mellow its stronger flavour.

There is no need to leave the livers soaking for hours.

Ten to 30 minutes is sufficient for this recipe.

Drain and pat them dry before seasoning so that they can brown properly in the pan.

How do you stop chicken livers from becoming tough?

The biggest mistake is cooking them for too long.

Chicken livers are small and cook quickly, so the initial searing is mainly about developing colour before the peri-peri sauce is added.

Once the sauce goes in, keep the cooking time relatively short.

Overcooking can leave the livers dry and firm rather than tender.

Avoid overcrowding the pan when searing, too.

If the livers are packed tightly together, they can release moisture and steam instead of developing a good browned exterior.

– IOL Lifestyle

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