Name: Peri-Peri Chicken Liver Gatsby Recipe
Prep time: 1 h 20 min
Cook time: 30 min
Total time: 1 h 50 min
Ingredients: 400 g chicken livers, cleaned and soaked in milk for 1 hour; Optional Seasoned Flour; 12 g flour; pinch of salt; ½ tsp pepper; ½ tsp coriander; ½ tsp cumin; ½ tsp chilli powder; ¼ cup Peri Peri oil; ¼ cup butter; The Sauce; 80 ml Peri-Peri oil; 200 g chopped onions; 6 garlic cloves (crushed); 8 sliced chilies; 2 bay leaves; 6 thyme sprigs; 1 clove; 100 ml white wine; 80 ml white wine vinegar; 1.20 kg tomatoes (chopped); 30 ml tomato paste (2 Tbsp); 1 juiced lemon; 250 ml chicken stock; 2 tsp cayenne pepper; 2 tsp paprika; 150 ml sour cream (optional); salt and pepper; 20 ml Worcestershire sauce; chopped parsley (abut a handful)

Meet the Great Gatsby! - and you can eat him 😋😋

A delicious easy to prepare Peri-Peri Chicken Liver Gatsby, perfect for almost any occasion and Proudly South African.

AuthorMemo StoriesDifficultyBeginner

The Great Gatsby

Yields1 Serving

Prep Time1 hr 20 minsCook Time30 minsTotal Time1 hr 50 mins

400 g chicken livers, cleaned and soaked in milk for 1 hour

Optional Seasoned Flour

12 g flour

pinch of salt

½ tsp pepper

½ tsp coriander

½ tsp cumin

½ tsp chilli powder

¼ cup Peri Peri oil

¼ cup butter

The Sauce

80 ml Peri-Peri oil

200 g chopped onions

6 garlic cloves (crushed)

8 sliced chilies

2 bay leaves

6 thyme sprigs

1 clove

100 ml white wine

80 ml white wine vinegar

1.20 kg tomatoes (chopped)

30 ml tomato paste (2 Tbsp)

1 juiced lemon

250 ml chicken stock

2 tsp cayenne pepper

2 tsp paprika

150 ml sour cream (optional)

salt and pepper

20 ml Worcestershire sauce

chopped parsley (abut a handful)

What holds it DOWN

2 baguettes or 4 foot-long rolls

butter for spreading

2 tomatoes, sliced

2 baby gem lettuces, cleaned and washed

600 g potato chips, cooked

100 ml mayonnaise

Prepare the Chicken Livers

Dusting the livers in seasoned flour is an optional step. Livers that have been dusted in seasoned flour and fried will thicken the sauce. The livers can be fried without being dusted if preferred. Slice the livers in half (if dusting, do so at this point) and then fry in Peri-Peri oil and butter. Do not overcrowd the pan and fry in batches.

The livers should caramelise but not cook all the way through. Remove from the pan and set aside.

Make your Sauce

Heat the Peri-Peri oil and sauté the onions, garlic, chili, bay leaf, thyme, and clove. Cook over a moderate heat for about three minutes. Deglaze the pan with wine and vinegar, add the tomatoes, tomato paste, lemon juice, stock, and remaining spices.

Cook the tomatoes (this should take about 40-50 minutes) reducing the sauce until thickened. (If using cream, add at this stage and simmer for an extra 5 minutes before adding the livers.)

Blend with a stick blender until smooth (can be left slightly chunky if preferred). Adjust seasoning and add the Worcestershire sauce.

Add the livers to the sauce and warm gently – be careful not to overcook, the livers still need to be a little pink on the inside.

Add the chopped parsley just before serving.

Finish it off

Slice the baguette or rolls and butter each side.

Season the tomato and lay on the roll and top with lettuce. Add the livers and a portion of fries, drizzle generously with mayonnaise and serve with extra fries on the side.

Ingredients