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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.
