Recipe: Tasty Chicken Livers

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They're also used in terrines or minced up with other ingredients as a stuffing. Cut half the onions and slice them. Galton Blackiston's Sautéed chicken liver on potato rosti, spinach, young beetroot and bacon or Bruno Loubet's Shallot tarte Tatins with chicken liver prove this perfectly. You can cook Chicken Livers using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Chicken Livers

1. Prepare 500 g of Rainbow Frozen Chicken Livers.
2. Prepare 100 ml of Spur Peri-Peri Sauce.
3. You need 1/2 of Onion (Small).
4. Prepare 1/2 of Green Pepper (Small).
5. You need 2 teaspoons of Robertsons Chicken Spice.
6. You need 2 teaspoons of Robertsons Barbecue Spice.
7. Prepare 2 teaspoons of Robertsons Steak and Chops Spice.
8. You need 1 teaspoon of Black Pepper.
9. Prepare 1 teaspoon of Aromat.
10. Prepare 15 ml of cooking oil.

Add the chicken livers to the frying pan. Very generous amount of chicken livers which I use for making a simple paté. Inexpensive, easy to make and really. Chicken livers are dipped in an egg mixture, then dredged in seasoned flour before being deep fried.

Chicken Livers instructions

1. Defrost and drain water from the livers.
2. Place the livers in a bowl and marinate with brown spices and Aromat.
3. Finely chop onion and green peppers into dices.
4. Put cooking oil in a cooking pan and add onion & green peppers, fry for 5 minutes.
5. Add chicken livers, fry for 15 minutes until slightly brown.
6. Add Spur Peri-Peri Sauce and black pepper and simmer for 10 minutes.
7. Serve with French Roll or Garlic Roll.

The livers are well seasoned with a light and crispy batter. Perfect for snacking or as an alternative to fried chicken. Method Heat the oil in a frying pan and gently fry the shallot, garlic and caramelised onions until soft. Chicken liver is a nutritious source of B vitamins. In a very hot skillet/frying pan, melt the butter and fry the chicken livers until golden brown on both sides.