Portuguese Piri Piri Chicken Livers Recipes

CHICKEN LIVERS PERI PERI

Steps:

• Place chicken livers in a large bowl, and pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, chili flakes, bay leaves, salt, and pepper. Stir together, and refrigerate for 1 to 2 hours.
• Remove livers to a bowl, and reserve marinade.
• Heat 1 tablespoon olive oil and butter in a large skillet over medium heat. Stir in onion, and cook until tender, about 7 minutes. Increase heat to medium-high, and stir in chicken livers; cook for 2 minutes, being careful not to overcook the livers. Stir in the tomato paste, Worcestershire sauce, chicken stock, and the reserved marinade. Simmer gently for 5 minutes. Pour in brandy, and heat through.

PORTUGUESE PIRI-PIRI HOT SAUCE

Steps:

• Coarsely chop the peppers and discard stems.
• Place the chilis and their seeds, the garlic, lemon juice, salt, and as much of the oil as you wish in a food processor fitted with a metal blade and purée. Pour the mixture into a small glass jar and let steep for several days in the fridge.
• You can strain the mixture and return it to jar, but I like mine with a bit of texture. Sauce will keep in the refrigerator for 1 month.

PORTUGUESE PIRI PIRI CHICKEN

Steps:

• In large glass bowl, combine all ingredients except chicken; mix well.
• Add chicken, turning to coat.
• Cover and refrigerate for 4 hours, turning occasionally; can be refrigerated for up to 24 hours if you want to make it ahead.
• Reserving marinade, place chicken, skin side down, on a greased grill over medium heat; close lid and cook for 10 minutes.
• Turn and brush with marinade; cook for 30 to 40 minutes or until juices run clear when chicken is pierced.
• For a less spicy version, replace above marinade with Portuguese Paprika Marinade: 1/3 cup dry white wine, 1 tsp grated lemon rind, 3 tbsp lemon juice, 2 tbsp tomato paste, 1 tbsp olive oil, 1/2 tsp paprika, 1/4 tsp salt, 1/4 tsp hot pepper sauce, and 2 cloves of garlic, minced.

PERI-PERI CHICKEN LIVERS

Steps:

• In a very hot skillet/frying pan, melt the butter and fry the chicken livers until golden brown on both sides.
• Add the garlic and peri-peri sauce and allow to fry for another minute until fragrant then add the lemon juice and cream.
• Season with salt and pepper and allow to simmer for 5-7 minutes.
• Serve with crusty bread.

PORTUGUESE PIRI PIRI CHICKEN LIVERS

Steps:

• Saute the chopped onion and crushed garlic in olive oil in a large pan.
• Add all ingredients except the wine & chicken livers.
• Add Chicken livers and fry over medium heat until browned.
• Add the white wine and simmer on gentle heat until done.
• Serve with rice or bread.