For restaurant-style livers, don’t overcook them. The livers should stay soft and creamy inside, while the sauce becomes rich enough to cling to a slice of bread.
If there is one dish that captures Durban’s love for bold flavour, it’s peri-peri chicken livers. This version combines 'karou' (fiery) chillies, warming spices and a creamy sauce that is perfect for mopping up with fresh bread.
It is quick enough for a weeknight dinner but indulgent enough to serve when friends come over.
Serves: 4 Prep time: 10 minutes Cook time: 20 minutes
Build the flavour base Heat the oil in a pan over medium heat. Fry the onion until soft and lightly golden. Add the garlic and chilli, then cook for 1 minute until fragrant.
