Dish of Chicken Livers Peri-Peri Appetizers
(click to enlarge)

Chicken Livers Peri-Peri


South Africa / Mozambique / California
Makes:
Effort:
Sched:
DoAhead:  		 20 app
**
45 min
Part		 A very tasty and attractive appetizer. The "California" part is my presentation. This recipe is a very simple version of a dish variously made in South Africa. See also Comments.

1
10
1/2
2
1/2
2
------
ar
ar
#
oz
t
T
t
T
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Chicken Livers  
Onion
Peri-peri Powder (1)
Brandy
Salt
Oil
-- Serving
Soft Rolls (2)
Garnish (3)
PREP   -   (15 min)
  1. Drain LIVERS and cut into small bite size chunks.
  2. Cut ONION into about 1/4 inch dice.
RUN   -   (15 min)
  1. In a sauté pan, heat Oil. Stir in Onions and fry stirring until translucent.
  2. Stir in Peri-peri powder for about 1 minute.
  3. Stir in Livers. Simmer stirring until just done, you should see no more pink liquid being exuded.
  4. Stir in Brandy and light it off.
  5. Season with Salt. Fry stirring 1 minute, then take off heat.
Present   -   (15 min)
  1. Cut Rolls as appropriate. Pick out some of the bread to make a cavity. Spoon on some of the Liver and garnish as desired.
NOTES:

  1. Peri-peri Powder:

      Real Peri-peri are tiny Bird Chilis, and hotter'n the hearth grates of Hades. The amount given here makes the liver "noticeably hot" by Southern California standards, but certainly not extrerme. Use your own best judgement about what Chili Powder to use and how much - but the name of the recipe implies significant chili. For details see our Chili Powder & Flake page.

  2. Soft Rolls:

      French Rolls were used in the photo example, cut an inch or more thick. The pattern recipe did it different, calling for "small rolls" cut and left hinged, opened, buttered, the Chicken Liver spooned inside, then closed and served with a salad. These are properly Portuguese Rolls, not found here in Southern California. I have also seen recipes using Portuguese Rolls cut and served "open face", but less formal than my presentation here.

  3. Garnish:

      Since my presentation is "open face", a garnish is appropriate. That used for the photo was slices of cucumber and finely diced Red Fresno chili, and it worked very well.

  4. Comments:

      While widely popular in South Africa, in various forms, this recipe is admittedly Portuguese. It was likely adopted from the former Portuguese colony of Mozambique, just northeast of South Africa. In South Africa it is often prepared with a lot of sauce and served as a main dish. Portuguese Rolls are "official", but other breads, plain or toasted, are also used, and some folks serve saucier versions with rice.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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