Let's Talk BBQ
Recipes => Recipes => Poultry => Topic started by: africanmeat on February 25, 2014, 07:29:32 AM
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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 .
(https://lh6.googleusercontent.com/-Zz-kB6211i0/UwuDCZXydGI/AAAAAAAAGes/oHUgSEm7KSQ/w1113-h835-no/DSC09991.JPG)
(https://lh5.googleusercontent.com/-Yh2mNqdU5jw/UwuDF8IP_pI/AAAAAAAAGe0/VNE7DKl9KCA/w1113-h835-no/DSC09992.JPG)
(https://lh3.googleusercontent.com/-Jfn-BlSbpVM/UwuDKzNRxhI/AAAAAAAAGfE/_PEFEYpzpcI/w1113-h835-no/DSC09994.JPG)
(https://lh3.googleusercontent.com/-NzojlH7YppU/UwuDPGbsXyI/AAAAAAAAGfU/ijCF6VYF7S0/w1113-h835-no/DSC09996.JPG)
(https://lh3.googleusercontent.com/-8NbCGZB6fwE/UwuDWTHVs1I/AAAAAAAAGfs/q7rT_ZsEUDA/w1113-h835-no/DSC09999.JPG)
(https://lh5.googleusercontent.com/-vD5AKAezEbg/UwuC1TLVh6I/AAAAAAAAGd0/ecT9vzFp3Mg/w1113-h835-no/DSC00007.JPG)
(https://lh3.googleusercontent.com/-2MfECW-vleg/UwuC3HIGITI/AAAAAAAAGd8/xgG2ZodKzGc/w1113-h835-no/DSC00008.JPG)
thanks
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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.
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That looks great. I will call dibs on all of the chicken liver that folks don't eat.
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That looks great. I will call dibs on all of the chicken liver that folks don't eat.
X2
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I like this Ahron! I usually just roll them in seasoned flour and fry. Will have to try it this way!
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Looks great Ahron, nice post and TFS!!! Don
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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 .☆´¯`•.¸¸. ི♥ྀ.
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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.
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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).
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Thanks guys
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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 .
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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
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That looks excellent. Would love to give it a taste
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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! :)
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That looks delicious! I would eat that!
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Bummer!
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I like frying some bacon to add to my liver and onions first so I have the bacon fat to fry the livers in.