Chicken livers

Love it or hate it. Chicken livers are one of those dished. But this recipe will turn even the most toughest of tough haters into lovers. The combination of onion, mushroom and a hint of Peri-peri in a creamy sauce is truly amazing.
Serve these livers with some freshly baked bread or even over a bed of delicious mash.

This recipe calls for soaking the chicken livers in milk. This is not necessary but I really recommend that you do this. By soaking the livers you reduce the “livery / Metallic” taste that some people dislikes. It also improves the tenderness of the liver.

It is very important not to overcook the livers. Overcooked livers will become “chalky, dry and brittle” instead of soft and tender.

This recipe makes enough to serve 4 people as a main dish.

Chicken livers

Ingredients

600g cleaned chicken livers
Milk to soak
2 Tablespoons butter
2 Tablespoons olive oil
6-8 Strips bacon, diced
1 Medium Onion, sliced
3 Garlic Cloves, crushed
2 Cups Mushrooms, sliced
2 Tablespoons butter
1 Tablespoon Soya sauce
2 Tablespoons all-purpose flour
180ml Chicken stock
Salt & pepper to taste
5ml parsley, dried
125ml Cream
2 Tablespoons Peri-Peri sauce (add more if you prefer hot)

Mash potatoes:
5-6 medium potatoes, peeled and chopped into blocks
2-4 Tablespoons Butter
60 – 80ml milk
salt & pepper to taste
5ml garlic powder
5ml onion powder

Directions

Add the cleaned, trimmed and cut smaller chicken livers to a clean glass bowl. Now add enough milk to cover the livers completely. Allow the chicken livers to soak for at least 2 hours or even better, overnight. Then drain & Discard the milk. Set the chicken livers aside.

In a Medium size pot and over medium heat, heat the olive oil. Now add the bacon and cook for 5 minutes while stirring often then add the onions and cook until soft. This will take another 5 – 10 minutes. Add the garlic and mushrooms and cook, stirring a few times for 3-5 minutes. Then remove with a slotted spoon and set aside. Add the chicken liver to the pan and cook over medium heat until cooked , flipping often. Be careful not to overcook the chicken liver. Remove the chicken liver onto a plate.

Now melt 2 tablespoons of butter, once melted add 2 tablespoons of flour and 1 tablespoon of soya sauce. Stir until everything is combined about 1 minute. Stir in the chicken stock. Keep stirring until the sauce thickens. Season with salt and pepper and add the parsley. Now add the cream and peri-peri sauce allowing to simmer for a minute.

Add the bacon mixture and the chicken livers to the sauce, stir and let everything heat through for around a minute.
Remove from the heat and serve over mash or with some delicious freshly-baked bread.

For the mash:
In a large pot, boil the potatoes in salt water until soft and tender. Drain the water. Using a masher, mash the potatoes until smooth. Add the butter, garlic and onion powder stir until combined.
Now add the milk and mix.
The mash potatoes should be smooth and creamy.

Enjoy!

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