Chicken Livers Peri-Peri

Name: Chicken Livers Peri-Peri
Yield: 200.00 g
Cuisine: South Africa
Ingredients: 150.00 g Chicken livers pan-fried in butter until just past pink (not overcooked — overcooked liver is grainy and bitter; the just-cooked creamy-textured result is the entire technical goal) with garlic; 40.00 ml Peri-peri sauce, cream and lemon (the Portuguese Mozambican restaurant starter tradition — found at Portuguese restaurants in Johannesburg, Pretoria and Cape Town); 0.00 g Crusty Portuguese roll for mopping (always served with the roll — the sauce-mopping is the completion of the dish)

Chicken Livers Peri-Peri from South Africa: explore its ingredients, nutrition facts, 315 calories per serving, and cultural origin.

Chicken Livers Peri-Peri — South Africa

Chicken Livers Peri-Peri: Pan-fried chicken livers in garlic and spicy peri-peri sauce, often served with crusty rolls.

Foods: Chicken Livers Peri-Peri

150.00 g Chicken livers pan-fried in butter until just past pink (not overcooked — overcooked liver is grainy and bitter; the just-cooked creamy-textured result is the entire technical goal) with garlic
40.00 ml Peri-peri sauce, cream and lemon (the Portuguese Mozambican restaurant starter tradition — found at Portuguese restaurants in Johannesburg, Pretoria and Cape Town)
0.00 g Crusty Portuguese roll for mopping (always served with the roll — the sauce-mopping is the completion of the dish)