Creamy Peri Peri Chicken Livers

Thermomix recipe: Creamy Peri Peri Chicken Livers. Ready in 55 minutes. Serves 6. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 750 g chicken livers, trimmed and cleaned
• 7.5 g salt, plus more to taste
• 7.5 g crushed black peppercorns, plus more to taste
• 255 g onion, quartered
• 22.5 g fresh minced garlic
• 7.5 g smoked paprika
• 7.5 g chili powder
• 375 g fresh cream
• 22.5 g white balsamic vinegar
• 600 g peri-peri sauce or marinade
• 30 g honey
• 22.5 g lemon juice
• 30 g olive oil or ghee
• Fresh coriander leaves or parsley, chopped, for garnish

Instructions

1. Trim any fat and sinew from the chicken livers, then pat them dry with a paper towel. Season with 7.5 g salt and 7.5 g crushed black peppercorns. Set aside.
2. Add 15 g olive oil or ghee to the mixing bowl. Heat 3 min / 120°C / Speed 1.
3. Add half of the seasoned chicken livers to the bowl. Sauté 4 min / 120°C / Speed 1 / Reverse. Remove the cooked livers to a separate bowl and set aside.
4. Add the remaining 15 g olive oil or ghee to the mixing bowl. Heat 1 min / 120°C / Speed 1.
5. Add the remaining chicken livers to the bowl. Sauté 4 min / 120°C / Speed 1 / Reverse. Remove the cooked livers to the same bowl and set aside.
6. Without cleaning the bowl, add the 255 g quartered onion. Chop 5 sec / Speed 5. Scrape down the sides of the bowl with the spatula.
7. Add the 22.5 g minced garlic, 7.5 g smoked paprika, and 7.5 g chili powder to the bowl. Sauté 5 min / 120°C / Speed 1. Scrape down the sides of the bowl.
8. Pour in the 375 g fresh cream, 22.5 g white balsamic vinegar, 600 g peri-peri sauce, and 30 g honey. Place the simmering basket on the lid instead of the measuring cup to prevent splatter and allow for evaporation. Cook 20 min / 95°C / Speed 2 / Reverse.
9. Pause, scrape down the sides and bottom of the bowl with the spatula, and check the thickness of the sauce. Continue to cook 10 min / 95°C / Speed 2 / Reverse, with the simmering basket on the lid, until the sauce has reduced and thickened to your desired consistency.
10. Add the cooked chicken livers and 22.5 g lemon juice to the bowl. Cook 5 min / 90°C / Speed 1 / Reverse to warm through and combine the flavors.
11. Stir in the fresh coriander leaves or parsley by hand if desired. Serve hot with toasted baguette or garlic bread.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.