Cheap, cheerful, and delish! Budget friendly chicken livers that are spicy and scrumptious, and paleo friendly too!
I luuuuuuuuurve chicken livers. Period. My best friend… Yeah, she HATES them. It’s the one recipe she will never try! Perhaps chicken livers are like marmite … (Erm, no thanks!). Chances are though, if you’re looking at this, you’re a lover, not a hater 😉
Chicken livers peri-peri seemed to be on offer almost everywhere (in South Africa at least) and although I wasn’t always a fan, I really did grow to love them. They’re budget friendly, nutritious, and taste so darn good!
I usually make some of my miracle microwave bread to go with this as it’s also super quick and easy but you can have it with whatever you choose.
Recipe for Spicy Chicken Livers
Yield: 2 good sized servings
Prep time: 5 minutes
Cooking time: approx. 10 minutes
What you need
250g tub free range livers
1/4 of a large onion, sliced
1 tspn chilli powder
1/4 tspn each – turmeric powder, coriander powder, cumin powder
1 tspn ginger/garlic paste
Salt to taste
Approx 1/2 cup tomato purée/passata
Squeeze of lemon juice
What you need to do
1. Fry onion in olive/coconut oil until lightly browned.
2. Add spices, fry for about 10-15 seconds, then add ginger/garlic.
3. Add the livers and coat them well in the spices. Lower your heat a bit and let that fry, stirring every so often as it can burn easily.
4. Once the livers have changed colour, add the tomato and a bit of water. Season. Lower the heat and cover. Let that simmer for about 7-10 minutes or until livers are cooked to your satisfaction. If the sauce is watery, remove lid and let it simmer uncovered until it thickens.
5. Turn off the heat and finish with a drizzle of freshly squeezed lemon juice. Garnish with fresh coriander.
Optional: for a creamy version, add 2-3 tblspns of coconut cream at the end, stir through and cook for about 3 minutes. Absolutely delish!
Serve with cauli rice, zoodles, a salad … Up to you!
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