Peri-peri Chicken livers

Peri-peri chicken livers are quick and easy to cook - just what you need to feed the whole family on a cold winter's day. Here are my tips for cooking them perfectly.
Peri-peri Chicken Livers
Serves 2-4 | Less than 30 minutes
Olive oil
500g chicken livers, washed and drained
Salt and milled pepper
1½ Tbsp (22ml) butter
3 bird’s-eye chillies (or other hot chillies)
2 large firm and ripe tomatoes
Few sprigs thyme and origanum
2 bay leaves
3 cloves garlic
Juice (30ml) of ½ lemon
1-2 Tbsp (15-30ml) red wine vinegar
Crusty bread, for serving
Method:
Heat oil and fry chicken livers in batches for 30-40 seconds per side. Lightly season as you go. Remove and set aside.
Using the same pan (no need to clean it), heat 2 Tbsp (30ml) olive oil and butter until bubbling.
Add chillies, tomatoes and herbs and cook for about 8 minutes.
Add garlic, lemon juice and vinegar and cook for another minute.
Return livers to pan and cook for about 3 minutes - they should be soft and remain pink in the centre. (Rather undercook and return to heat than overcook, as they will become dry and rubbery.)
Adjust seasoning and serve with crusty bread.

[@NGjnr]

Thanks for this awesome recipe, and for your humour, especially the "Throw Parsley At It" such a quotable and quirky comment

[@CaptainAndy99]

You are funny!

[@NGjnr]

Also I use your recipe as the base for another recipe to make it very spicy creamy and very filling leftovers are then finely blended into a paté for yonks of fun

[@jpnewman075]

So good to see you on camera again xx

[@nicolleabrahamse4984]

mark is so lovely to you ❤

[@mariarefo7267]

'not the healthiest things in the world' ??
They are actually super nutritious.

[@nathanlambshead4778]

Agreed. The liver is far more nutritious in chicken than the muscle meat. So is the heart.

[@SuperRichard1946]

Love your avant-garde approach to cooking better than some of of these more professional polished presenters.
but the end result doesn't look very appetising to me, sorry.
This is one of my favourite dishes, first discovered Piri Piri in Portugal 40 years ago with king Prawn Piri Piri and the joy of licking your fingers peeling the prawns. Do you live there? Lemons and chilli growing in the garden.

[@julesstevens42]

Why did she not wash hands after putting in livers on the first go? Salt and everything she touched after was contaminated.

[@tammyleo3546]

Yuck... Looks like cat food, needs more spice and colour grose