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Spicey chicken livers

If you enjoy chicken livers and hot stuff you will love this creamy version
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Prep Time 30 minutes
Cook Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Bistro
Calories: 333
Ingredients Method

Ingredients
  

  • 500 g chicken livers
  • 1 cup buttermilk or kefir
  • 4 tbs tomato paste I used Chef’ Ease
  • 1 tbs apple cider vinegar
  • 4 tbs water
  • 2-4 cloves of garlic crushed
  • 1 tbs honey or brown sugar
  • 1 fresh chilli chopped (or 2 tsp cayene or chilli flakes)
  • 1 onion diced.
  • Oil for frying
  • salt and pepper to taste
  • Optional: Cream

Method
 

  1. Clean the chicken livers and put them in the buttermilk.
  2. Mix together all the other ingredients, except the onions and oil
  3. Both the above steps can be done the night before or 30 minutes before cooking.
  4. Remove the chicken livers from the buttermilk and rince. Pat dry
  5. In a large pan, on a medium hear, fry the onions until translucent.
  6. Add the chicken livers and sear until browned on all sides
  7. Pour the sauce over the chicken livers, adding a bit more water if needed and cook until the sauce thickens around the liver. Take off the heat.
  8. If you choose to use cream, this is where you add it.
  9. I served mine on shredded cabbage but can be served with what ever your choice of side.