We’ve got HOT and yummy for this freezing winter

Creamy Peri Peri Chicken Livers & Mushrooms

Serves 6

Ingredients:

500g free-range chicken livers

1 Tbsp olive oil

1 Tbsp butter

1 white onion, finely diced

2 cloves garlic, minced

3-5 fresh bay leaves

250g white button mushrooms, sliced

1 red bell pepper, finely diced

1 Tbsp Worcestershire sauce

70g tomato paste

2 tsp smoked paprika

1-2 tsp chilli flakes, depending on heat preference

250ml cream

Zest and juice of 1 lemon

6 crusty portuguese rolls, for serving

Salt and pepper, to taste

Olive oil, for cooking

Method:

Dry chicken livers well with a paper towel.

Heat a drizzle of olive oil in a large, deep frying pan over medium-high heat.

Sear the chicken livers until golden brown on all sides, but not cooked through.

Season well with salt and pepper.

Remove from the pan and set aside.

Add a fresh little drizzle of olive oil if necessary and the 1 Tbsp of butter to the pan.

Reduce heat to medium.

Add onion and sauté until tender.

Add garlic and cook for a minute until fragrant.

Add bay leaves, mushrooms, red pepper, Worcestershire sauce, tomato paste, smoked paprika and chilli flakes.

Cook for a few minutes until the mushrooms and peppers begin to soften and the tomato paste turns a dark red colour.

Pour in the cream and bring to a gentle simmer. 

Add the seared chicken livers back into the pan.

Simmer for 5-10 minutes being careful not to overcook the chicken livers.

Test one by cutting it open and it should still be just slightly pink in the middle.

When the chicken livers are cooked, finish the dish with the lemon zest and lemon juice.

Stir through.

Serve the spicy livers and mushrooms straight from the pan with warm crusty Portuguese rolls and enjoy!