chicken liver peri peri

[africanmeat]

This is a well known dish from south africa . it came from mozambique .
for people that like chicken lever and hot food (spicy  chili paste) . this is a must.
it is easy to do and it got a amazing   taste .

first you slice onions (Thin )
fry it in olive oil till brown .
add salt pepper ,paprika ,cayenne pepper ,and chili flakes .
add the chicken liver (clean and washed )
add chili paste (i used  bird eye chilis that i crushed  with olive oil and garlic )
fry till  ready (i love my livers well done ) add cream or  1/2 1/2 .
let the flavors mix .
i served it with mash .















thanks

[TentHunteR]

Wow do I like how that looks!

I happen to love Chicken livers.  I like to cook them up very similar to this with lots of onion, salt, pepper & plenty of sage. 

I also love spicy stuff, so you can bet I'll be giving this a try soon.

[sliding_billy]

That looks great.  I will call dibs on all of the chicken liver that folks don't eat.

[Northshore]

That looks great.  I will call dibs on all of the chicken liver that folks don't eat.

X2

[HighOnSmoke]

I like this Ahron! I usually just roll them in seasoned flour and fry. Will have to try it this way!

[Smokin Don]

Looks great Ahron, nice post and TFS!!! Don

[Pam Gould]

Looks fabulous..gonna try this one..I am doing gizzards and gravy right now..I floured and fried them up till brown and put in a crockpot with homemade mushroom soup and they will cook for about 8 hours till they melt in your mouth. I love stuff like this.  Pam    .☆´¯`•.¸¸. ི♥ྀ.

[Las Vegan Cajun]

I like this Ahron! I usually just roll them in seasoned flour and fry. Will have to try it this way!

That's the only way I do them too, will have to try this method also, looks great.

[Ka Honu]

I'm not a big fan of liver in any form except ground in pate, liverwurst, etc. so I'll probably never make this dish UNLESS those are really a mix of gizzards, hearts and livers I see in the photos. If that's the case (which is what it looks like to me), I think it would be a great dish to try (minus the livers).

[africanmeat]

Thanks guys

[africanmeat]

I'm not a big fan of liver in any form except ground in pate, liverwurst, etc. so I'll probably never make this dish UNLESS those are really a mix of gizzards, hearts and livers I see in the photos. If that's the case (which is what it looks like to me), I think it would be a great dish to try (minus the livers).

Sorry looks like i lost a customer for this dish .
i is only chicken liver .
chicken hearts  i do on a skewer with cumin and spices  on the grill .

[ACW3]

I'm not a big fan of liver in any form except ground in pate, liverwurst, etc. so I'll probably never make this dish UNLESS those are really a mix of gizzards, hearts and livers I see in the photos. If that's the case (which is what it looks like to me), I think it would be a great dish to try (minus the livers).

Sorry looks like i lost a customer for this dish .
i is only chicken liver .
chicken hearts  i do on a skewer with cumin and spices  on the grill .

It looks like you lost another one.  What Turtle said is true for me, too.

Art

[Pappymn]

That looks excellent. Would love to give it a taste

[SmokinKat]

Mmmm, will have to try this with the rabbit livers from my weekend butchering!  Love caramelized onions, and love liver-- looks like a great combo, especially with those spices! 

(If you ever get the chance, all you chicken liver dislikers, rabbit liver is a great mild tasting alternative that has all the richness and nutrients of liver, but without the pronounced "liver" taste you probably dislike.) 

I need to start scrounging up some pate recipes to try out too!   

[TwoPockets]

That looks delicious! I would eat that!