We also tried this recipe while on vacation in South Africa. They offer it everywhere, although it can be difficult to locate a decent batch of this. Instead of cayenne pepper, Peri Peri powder is used in South Africa. If the recipe isn’t hot enough for me, it’s kind of a bust.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 teaspoon cayenne pepper, or to taste
- ½ pound chicken livers, rinsed and trimmed
- salt and ground black pepper to taste
- 1 tablespoon brandy
Instructions
- Heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until soft, 5 to 7 minutes.
- Increase heat to high. Season onion with cayenne pepper and cook for just 10 seconds before adding the chicken livers; season with salt and black pepper. Cook and stir chicken livers until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove the pan from heat and pour brandy over the livers. Scrape the browned bits of food off the bottom of the pan with a wooden spoon. Stir and serve immediately.
Nutrition Facts
| Calories | 148 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 204 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 2 g |
| Sodium | 29 mg |
| Sugars | 2 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I’m south African and the only thing different is I use crushed chillies
My husband is from SA and we have this dish often. I have found Nando’s peri peri sauce here in the States. It makes this a perfect SA version, Mozambique style. I also used Marsala instead of brandy. Next time I’ll use brandy! Thank you Dangerus Chef!