peri-peri-chicken-livers

Peri Peri Chicken Livers

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  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
BAALLOO
Recipe by  BAALLOO

“This is another recipe we experienced while vacationing in South Africa. They serve it everywhere but finding a good version of this stuff isn't always easy. In South Africa they use Peri Peri powder instead of cayenne pepper. For me this recipe is a bit of a bust if it's not spicy enough.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until soft, 5 to 7 minutes.
  2. Increase heat to high. Season onion with cayenne pepper and cook for just 10 seconds before adding the chicken livers; season with salt and black pepper. Cook and stir chicken livers until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  3. Remove the pan from heat and pour brandy over the livers. Scrape the browned bits of food off the bottom of the pan with a wooden spoon. Stir and serve immediately.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 148 cal
  • 7%
  • Fat
  • 9.2 g
  • 14%
  • Carbs
  • 4.1 g
  • 1%
  • Protein
  • 9.3 g
  • 19%
  • Cholesterol
  • 204 mg
  • 68%
  • Sodium
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

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