Piri Piri Chicken Livers

Ingredients

Serves 2

Piri Piri Chicken Livers

500g chicken livers

2 tbsp piri piri seasoning

1 white onion

2 tbsp double cream

Minted Yoghurt

200g greek yoghurt 

2 hand fulls fresh mint chopped (or use 1 tbsp mint sauce from a jar)

Courgette Fritters 

2 courgettes

1 chilli

1 lime

small bunch chopped fresh coriander

1 tbsp fresh grated ginger

1 egg

3 - 4 tbsp plain flour or ground almonds for make gluten free
Not only are chicken livers a cheap eat but they are loaded with protein which fills us up, & lots of vitamins & minerals.
A really quick & easy meal, you can serve these livers with rice, toasted bread or veg.  We love to accompany ours with some courgette fritters & a cooling minted yogurt to balance the heat.



							

Method

Piri Piri Chicken Livers

Use kitchen paper to dab your livers dry & use scissors to snip into large pieces.

Sprinkle over the Piri Piri seasoning & leave to marinate for at least 30 minutes.  You can do this the night before or whilst you are waiting for the morning kettle to boil!

This dish only takes 15 minutes cooking so get your accompaniments ready accordingly.

Finely chop the white onion & fry on a medium heat until softened.

Turn your pan on to a high heat, add the chicken livers & fry off until browned on both sides.

Reduce the pan to a medium heat, add the cream, cover with a lid and leave to cook for 5 - 6 minutes, stirring half way through.  Depending on the size of your livers you may need to cook for a further few minutes.

Serve with a sprinkling of coriander!


Courgette Fritters

These fritters are a delightful accompaniment to these livers.  Prepare these first, starting the livers once in the oven.

Grate the courgettes on to a clean dry t-towel & squeeze out as much excess moisture as possible before placing into a large mixing bowl.

Finely grate the fresh ginger, zest the lime & finely chop the coriander & chilli before adding to the courgette.

Season well with salt & pepper, add the egg & mix together.

Add the flour or ground almonds gradually until the mixture comes together.  You may need to add a little more or less depending on how much moisture was left in the courgette.

Add a little oil to a frying pan & place on a high heat.

Use your hands to mould equal sized patties (around 8).  Place in the frying pan & use a spatula to press down so they are about 1cm thick.  

Cook for 2-3 minutes until golden brown before turning over to repeat on the other side.

Place in a preheated oven at 200 for 20 minutes, turning half way through


Minted Yoghurt 

Simply chop the mint & mix into the yogurt.