Peri peri chicken livers
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Peri peri chicken livers
Popular in South Africa, mild-tasting chicken livers are cooked in a spicy but creamy sauce – oat cream is much lower in saturated fat than dairy cream, and stays stable when boiled
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
580Kcal
Fat
17gr
Saturates
4gr
Carbs
62gr
Sugars
9gr
Fibre
6gr
Protein
44gr
Salt
0.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 125g dried basmati rice
- 125g green beans, trimmed
- 2 tsp vegetable oil
- 1 onion, thinly sliced
- 1 red pepper, deseeded and sliced
- 1 x 400g pack chicken livers, trimmed
- 2 garlic cloves, crushed
- 4 tbsp peri peri sauce
- 125ml oat cream (or double cream)
- 1⁄2 tbsp lemon juice
Step by step
- Bring a kettleful of water to the boil. Add the rice to a lidded saucepan with a good pinch of salt and 300ml boiling water and stir to avoid clumping. Scatter the green beans on top of the rice then cover with a close-fitting lid, turn the heat down to low and leave undisturbed for 15 minutes until the rice has absorbed all the liquid and is tender.
- Meanwhile, heat half the oil in a frying pan and stir-fry the onion and pepper over a medium heat for about 6 minutes until softened and golden, then tip out onto a plate.
- Add the rest of the oil to the pan and turn the heat up to high. Sear the chicken livers for 4 minutes until browned (but not fully cooked), turning once. Add the garlic and peri peri sauce and return the onions and peppers to the pan. Stir for 1 minute before adding the oat cream, lemon juice and 4 tablespoons of water. Season and then simmer for 3-4 minutes, taking care not to overcook the chicken livers.
- Divide the rice and beans between serving bowls and spoon the saucy chicken livers over the top.
