Chicken Livers-style Portuguese-style livers

Ingredients

Livers

• 500 g chicken livers, cleaned (remove any green bits)
• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 2 tbsp peri-peri sauce
• 1 tbsp tomato purée
• 1 tsp smoked paprika
• ½ tsp salt
• 1 tbsp red wine vinegar
• Fresh parsley, chopped

To serve

• Crusty bread, for mopping

Method

1. Prep. Clean the livers — remove any green bits (they’re bitter), trim any connective tissue. Pat dry.
2. Sauté. Heat olive oil in a cast iron pan over medium-high. Sauté onion 4 minutes until soft. Add garlic, cook 1 minute.
3. Cook livers. Push onion to the side. Add livers in a single layer. Cook 2 minutes per side — pink in the middle is fine.
4. Sauce. Add peri-peri sauce, tomato purée, paprika, salt, vinegar. Toss for 1 minute.
5. Serve. In the cast iron dish, sprinkled with parsley. With crusty bread.

Tips

• Don’t overcook. Pink in the middle is fine. Overcooked = grainy texture.
• Clean the livers properly. Remove the bitter green bits.
• Crusty bread is essential. Soak up the sauce.