Main Meals
3-ingredient chicken livers
4
Easy
5 minutes
10 minutes
Chicken livers cooked with butter and peri-peri sauce make a rich, flavour-packed dinner with very little fuss. Serve with toasted Portuguese rolls for soaking up the sauce and a fresh feta-topped salad on the side to balance the heat.
Ingredients
Method
- 3 T butter
- 500 g Woolworths Free Range Chicken Livers
- 1 x 320 ml Woolworths Peri Peri Prego Baste and Dip
- 180 g Woolworths Herb Salad
- 6 x Woolworths Portuguese rolls
Method
Ingredients
1. Add butter to a cold pan then place over high heat. When the butter begins to bubble and brown slightly, that’s when the livers are added, stand ready with a lid.
2. As soon as the livers are added they will begin popping and spitting – keep the lid on while this is happening. Once the popping simmers down, remove the lid and add the peri-peri sauce. Cook for another 2 minutes.
3. Serve with the crispy Portuguese rolls and a salad on the side.
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