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Peri-peri Chicken Livers with Vetkoek


Peri-peri Chicken Livers with Vetkoek 

Recipe: Anél Potgieter

Serves 4
Preparation time: 20 minutes
Cooking time: 25 minutes
600 kg ready made white bread dough (bought)
oil for deep frying
Chicken livers
4 Tbsp oil

6-8 cloves garlic, grated
1 tsp dried chillies or ½ fresh chilli chopped
1 tsp smoked paprika
½ - 1 cup peri peri sauce of your choice
½ cup cream (or yoghurt)
salt and freshly ground black pepper, to taste
big squeeze of lemon juice
500g chicken livers

To serve
chopped red chillies
chopped fresh parsley 
Divide the dough into six even pieces. Roll each piece into a ball and shape into a oblong shape. Place on a floured surface and cover with a dish cloth.
Heat enough oil for deep frying in a saucepan. Use a slotted spoon to place the dough shapes into the hot oil and fry until brown on both sides. Scoop out with a slotted spoon and drain on paper towels.
Chicken livers
Heat 2 tablespoons of the oil in a pan over a medium heat. Add the garlic and cook until just golden, then add the chillies and smoked paprika and stir to combine. Add the peri-peri sauce and cream. Bring to a simmer. Taste to see if you would like more peri- peri sauce. Season with salt and pepper, add a squeeze of lemon juice and remove from the heat. 

Heat the rest of the oil in a clean pan and fry the livers in batches for 1–2 minutes on each side, then stir through the peri-peri sauce. 
Cut the vetkoek open and fill with the chicken livers. Sprinkle some chopped chilli and parsley over.

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