Creamy Spicy Chicken Livers. Spicy peri-peri chicken livers is the ultimate quick and easy meal or snack. Chicken livers are cheap and super nutritious. Chicken livers are cheap and super nutritious.

Before you run away screaming, hear me out. They are crispy and spiced but, still, liver. There are some people who genuinely enjoy them, but I think it's fair to say the majority of us just are not instant fans. · Spicy peri-peri chicken livers is the ultimate quick and easy meal or snack. You can cook Creamy Spicy Chicken Livers using 12 ingredients and 12 steps. Here is how you cook that.

Ingredients of Creamy Spicy Chicken Livers

You need 100 ml of fresh cream.
Prepare 1 of onion.
Prepare 1 of green chili.
It's 1/2 tablespoon of cayenne pepper.
It's 1 clove of garlic.
It's 500 g of chicken livers.
It's 5 drops of tabasco.
You need 1 of tomato.
Prepare 1 sprig of thyme.
You need Pinch of salt and pepper.
It's of Cooking oil.
It's of Optional : Crusty bread.

Delicious and comforting, this simple weekday dinner is on the table in If you like chicken liver, this salad is absolutely delicious. The key is to get really good chicken livers, then. It's spicy and flavorful and a great way to enjoy eating chicken livers! A lot of people love the taste of chicken livers.

Creamy Spicy Chicken Livers step by step

Heat oil to medium heat in sauce pan.
Dice chili, onion, tomato, thyme and garlic, separately..
Fry onions in medium heat until translucent. If browning, reduce heat..
In a separate frying pan, heat 2 or 3 tablespoons oil to medium high heat.
Add chicken livers to the second pan and allow to fry in oil for 1 min without moving livers. Flip over and allow to fry for 1 minute. Continue to turn livers freely for 1 more minute to cook on all sides..
Add tomatoes, thyme and chili to the translucent onions and fry until tomato melts..
Add garlic and cayenne pepper to the tomato / onion mixture.
Combine the cooked chicken livers with the tomato / onion mixture by adding the livers to the mixture..
Add the cream.
Add tabasco drops and salt and pepper to taste..
Allow flavours to combine for 30 seconds.
Enjoy with some crusty bread.

I will be super honest with you guys and say that I am normally not a fan, BUT when prepared bhuna-style with lots of spices, it becomes a dish that will please any meat-eater. Scott Howell developed this creamy chicken liver mousse with his former sous-chef Bill McGhee. In a food processor, combine the livers, egg yolks, brandy, Calvados, salt, pepper, allspice and nutmeg and puree until smooth. My special version of chicken a la creme with a kick! Served with steamy, sticky rice, or if you prefer you can serve it with pasta!