Let's Talk BBQ

Recipes => Recipes => Poultry => Topic started by: africanmeat on February 25, 2014, 07:29:32 AM

Title: chicken liver peri peri
Post by: africanmeat on February 25, 2014, 07:29:32 AM: 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
Title: Re: chicken liver peri peri
Post by: TentHunteR on February 25, 2014, 08:05:26 AM: 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.
Title: Re: chicken liver peri peri
Post by: sliding_billy on February 25, 2014, 08:06:44 AM: That looks great. I will call dibs on all of the chicken liver that folks don't eat.
Title: chicken liver peri peri
Post by: Northshore on February 25, 2014, 08:27:10 AM: Quote from: sliding_billy on February 25, 2014, 08:06:44 AM
That looks great. I will call dibs on all of the chicken liver that folks don't eat.
X2
Title: Re: chicken liver peri peri
Post by: HighOnSmoke on February 25, 2014, 09:03:52 AM: I like this Ahron! I usually just roll them in seasoned flour and fry. Will have to try it this way!
Title: Re: chicken liver peri peri
Post by: Smokin Don on February 25, 2014, 09:20:04 AM: Looks great Ahron, nice post and TFS!!! Don
Title: Re: chicken liver peri peri
Post by: Pam Gould on February 25, 2014, 09:38:27 AM: 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 .☆´¯`•.¸¸. ི♥ྀ.
Title: Re: chicken liver peri peri
Post by: Las Vegan Cajun on February 25, 2014, 11:09:16 AM: Quote from: HighOnSmoke on February 25, 2014, 09:03:52 AM
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.
Title: Re: chicken liver peri peri
Post by: Ka Honu on February 25, 2014, 11:34:24 AM: 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).
Title: Re: chicken liver peri peri
Post by: africanmeat on February 25, 2014, 12:14:39 PM: Thanks guys
Title: Re: chicken liver peri peri
Post by: africanmeat on February 25, 2014, 12:18:47 PM: Quote from: Ka Honu on February 25, 2014, 11:34:24 AM
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 .
Title: Re: chicken liver peri peri
Post by: ACW3 on February 25, 2014, 01:01:51 PM: Quote from: africanmeat on February 25, 2014, 12:18:47 PM
Quote from: Ka Honu on February 25, 2014, 11:34:24 AM
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
Title: chicken liver peri peri
Post by: Pappymn on February 25, 2014, 02:47:51 PM: That looks excellent. Would love to give it a taste
Title: Re: chicken liver peri peri
Post by: SmokinKat on February 25, 2014, 05:03:17 PM: 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! :)
Title: Re: chicken liver peri peri
Post by: TwoPockets on February 25, 2014, 06:34:58 PM: That looks delicious! I would eat that!
Title: Re: chicken liver peri peri
Post by: Ka Honu on February 25, 2014, 08:42:28 PM: Bummer!
Title: Re: chicken liver peri peri
Post by: rnmac on April 17, 2019, 10:31:20 AM: I like frying some bacon to add to my liver and onions first so I have the bacon fat to fry the livers in.