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Chicken Livers Peri Peri

From Statesboro Market2Go

<p>This flavorful recipe uses several fresh herbs and vegetables in addition to chicken. Best served on buttered bread. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (modified slightly) (Entered by Ariana Giddens)
Serves: Not listed

1 tablespoon Butter
1 tablespoon Olive oil
1 Large onion or several smaller ones (finely chopped)
1 tablespoon Fresh garlic (finely minced)
1/2 cup Bell pepper (diced)
About 1 pound Chicken livers (cleaned and excess fat trimmed off)
1 teaspoon Salt
1 teaspoon Pepper
1/2 tablespoon Worcestershire sauce
2 tablespoons Tomato paste
1 1/2 teaspoons Cumin
1 1/2 teaspoons Smoked paprika
1 teaspoon Peri-peri chili powder
OR Fresh peri peri chilis (chopped)
1 tablespoon Fresh oregano leaves
2 or 3 Bay leaves
1/4 cup Lemon juice
1/2 to 3/4 cup Heavy cream
1 or 2 tablespoons Brandy
Fresh parsley
Bread (for serving)
Butter (for serving)

Step by Step Instructions
  1. Heat the butter and oil in a skillet (over medium heat), and saute the onions for 3 minutes. Add the garlic and chicken livers.
  2. Saute the mixture until the livers have browned. Then add the bell pepper and sprinkle in the salt and pepper.
  3. Stir the mixture and add the tomato paste, Worcestershire sauce, various seasonings, oregano, bay leaves and lemon juice. Cook the mixture for 2 minutes, then add the heavy cream and let it simmer for 5 to 10 minutes.
  4. Pour the brandy into the pan and sprinkle parsley over the mixture. Serve on buttered bread