Spicy chicken livers with bacon

chickliv


Preparation time: 10 min
Cooking time: 20 min
Serves 6

YOU WILL NEED
1 big tub (500 g) frozen peri-peri chicken livers, defrosted
salt and pepper, to taste
45-60 ml (3-4 tbsp) cake flour
45 ml (3 tbsp) oil
1 packet (250 g) bacon rashers, cut into small pieces (optional)
1 onion, chopped
2 cloves garlic, crushed
1 each green, red and yellow pepper
½ packet (50 g) instant mushroom soup dissolved in ¼ cup
(60 ml) milk
1 cup (250 ml) cream

TO SERVE
Stiff pap

METHOD
1. Wash the chicken livers, pat dry and cut in half. Season lightly with salt and pepper and dust with flour. Heat the oil. Fry the chicken livers in batches for 3 to 4 minutes until brown outside but pink inside. Remove from the pan and set aside. In the same pan, fry the bacon until crisp and set aside (if using).
2. Add the onion, garlic and peppers and fry for 4 minutes. Add the dissolved mushroom soup and stir in the cream. Heat for 5 to 10 minutes until the mixture thickens.
3. Add the chicken livers. Cook for 2 more minutes. Serve this saucy chicken liver mixture with stiff pap.

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