First posted: Dec 8, 2015

Fiery Chicken Livers



Cooks in:        Serves:4

  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 400g fresh chicken livers
  • 1 small onion or shallot, finely chopped
  • 100g bacon, chopped

  • 250g mixed mushrooms, roughly chopped
  • 1 fresh chilli, de-seeded and finely chopped
  • 1 tsp paprika
  • 2-3 sprigs fresh thyme
  • 1 clove garlic, minced
  • 1/4 cup red wine
  • 1 Tbsp tomato paste or ketchup
  • 1 x 400g tin tomatoes
  • 2 tsp light brown sugar
  • 1/4 - 1/2 cup cream or cultured cream
  • 1/2 tsp each of salt and freshly ground black pepper
  • 2 Tbsp chopped fresh parsley, to serve
Baby Spinach and Parsley Gremolata
  • 1 handful each of finely chopped parsley and baby spinach
  • 1 clove garlic, finely chopped
  • 1 chilli, deseeded and finely chopped
  • Zest and juice of 1 lemon
  • Pinch of salt
  • 1-2 Tbsp olive oil

What to do

1. Heat the butter and olive oil over medium-high heat in a heavy-based pan. Fry the livers for 3-4 minutes, remove from the pan with a slotted spoon and drain on kitchen paper.

2. Reduce the heat to medium, add in the onion/shallot, bacon, mushrooms, chilli, paprika and thyme and cook for 8-10 minutes or until the onions have softened. Add in the garlic for the last minute.

3. Add in the remaining ingredients and simmer for 5 minutes. Add in the chicken livers, simmer for a further 5 minutes and then serve with gremolata.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

All pantry staples such as spices, flours and nuts; as well as all beautiful fresh fruit and vegetables were kindly provided by Food Lover’s Market in Zimbabwe and South Africa.
All good coffee was provided by Nespresso, and perfectly pure water by Valpré.
We cooked everything on our amazing Defy stove, and wouldn’t have safaried anywhere at all without Suzuki, so thanks to our legendary sponsors.

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