Peri-Peri Chicken Livers & Mushrooms on Rye Toast

Everything good tastes like chicken as they say, but chicken livers are the unsung heroes of poultry. They are often served as a starter with bread at most restaurants and we always wish it could be a main meal. Well, making them at home gives your the best opportunity to do so and they’ll taste even better. Peri-Peri Chicken Livers & Mushrooms on Rye Toast combines all of the flavours you love in one bowl. It’s a great family meal during the week and makes for a great leftover lunch if you’ve made more.

Chicken livers are packed with protein, Vitamin K and lot’s of iron. When they’ve softened up in the pot, break them into smaller bits. This will help them cook musch faster and be easier to eat with a slice of toast alongside the mushrooms. The peri-peri part of these livers isn’t overly hot, but you can add as much spice as you want if you feel like sweating. Rye bread is nice an robust, making a great boat for your Peri-Peri Chicken Livers & Mushrooms. You can also use French baguette or Ciabatta bread.

Make something great this week. Peri-Peri Chicken Livers & Mushrooms on Rye Toast is tastier than the restaurant’s and perfect for weeknight dinners.

Peri-Peri Chicken Livers & Mushrooms on Rye Toast Recipe

0 from 0 votes Recipe by South African Mushroom Farmers’ Association Course: Starter, Light mealCuisine: GlobalDifficulty: Easy Servings

2

servingsPrep time

10

minutesCooking time

20

minutesTotal time

30

minutes

Ingredients

• 15 ml butter

• 15 ml olive oil

• 250 g chicken livers

• 250 g button mushrooms, sliced

• 3 sprigs of thyme, woody stalks discarded

• ¾ cup store-bought peri-peri marinade (or basting sauce) of your choice

• salt and pepper, to taste

• drizzle cream (optional)

• 1 handful fresh coriander leaves, roughly chopped

• rye bread, sliced and toasted, to serve

Method

• Heat the butter and oil in a large wide pan, then add the livers. Fry, stirring, over high heat until the livers are almost cooked (10 minutes).
• Add mushrooms and continue cooking until mushrooms are cooked and without most of their moisture.
• Add the sauce, then cook for about 10 minutes, stirring often, until the sauce is thick and the livers are cooked through (do not overcook).
• Remove from the heat and season to taste, adding a dash of cream if preferred.
• Serve hot, scattered with fresh coriander with rye toast.

Notes

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