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Olive Pride Sweet & Sour Chicken Livers

Olive Pride Sweet & Sour Chicken Livers

Olive Pride Sweet & Sour Chicken Livers

Recipe by Clem Pedro

For the sweet and sour sauce
3T Olive Pride A Blend of Seed Oils & Extra Virgin Olive Oil
1 large onion, roughly chopped
4 cloves of garlic, finely chopped
1 red pepper, cut into strips
2t dried dried oregano
1 red chilli, finely chopped
1 X 400ml tinned chopped tomatoes with onions
2T brown sugar
1/4 cup malt vinegar
Salt and freshly ground black pepper to taste
350g free range chicken livers
2 cups buttermilk
3T chilli sauce
3 cups flour
Salt and freshly ground black pepper to taste
1T Chicken spice
1t cayenne pepper
Olive Pride A Blend of Seed Oils & Extra Virgin Olive Oil for deep frying

Heat the oil over a medium heat. Add the onions to the pan and slowly cook until completely softened and golden brown. Add the garlic and pepper before slowly cooking until the peppers have softened. Add the oregano and chilli and stir through the mixture along with the tinned tomatoes. Allow the mixture to simmer gently cooking off the excess water in the tomato before adding the sugar and vinegar. If you prefer the dish to be sweeter simply add more sugar if you’d like it more tart, just add more vinegar. Season with salt and pepper and cook for another 5 minutes reducing slightly.

Rinse the chicken livers before adding them to the buttermilk along with the chilli sauce and coating well. Combine the flour with the seasoning and chicken spice before dipping the chicken livers in the flour and coating well.
Heat the oil while allowing the flour to rest on the livers forming a crust.
Add the chicken livers to the oil and fry until golden and crisp on the outside, this should take about 4-5 minutes.
Add the crispy chicken livers to the sweet and sour sauce and toss through to coat well, give the livers 10 minutes in the sauce before serving with steamed bread or freshly baked bread

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