Vital Peri Peri Chicken Livers

Serves 4


2 Tbsp olive oil

1 large onion, finely diced

2 cloves garlic, minced

500g free-range chicken livers, cleaned

1 yellow pepper, diced

1 red pepper, diced

3 Tbsp tomato paste

1 tsp ground cumin

1 tsp smoked paprika

1-2 tsp chilli flakes

2 tsp dried oregano

2 Tbsp Vital Original Soy Sauce

Juice of ½ lemon

250ml fresh cream

Salt and pepper, to taste

To serve:

Freshly chopped parsley

Crusty bread

Lemon wedges


Pat chicken livers dry with a paper towel to encourage good browning.

Heat olive oil in a large frying pan with high sides over medium heat.

Sauté onions until soft and then add garlic and chicken livers. Sauté until chicken livers are golden brown, but not cooked through.

Add the bell peppers and mix.

Make a little space in the middle of your pan and add the tomato paste, spices and lemon juice. Cook for a few minutes until the tomato paste smells sweet and turns a brick red colour. Mix everything together and add the lemon juice and Vital Soy Sauce.

Finally pour in the cream and simmer for 5-10 minutes until thickened.

Taste for seasoning and add plenty of freshly ground black pepper.

Serve the livers with a fresh squeeze of lemon juice, scattered with fresh parsley and crusty bread for dipping in the sauce.