Peri-Peri Chicken Livers in Cream & Chili

Ingredients

• 1 lb Chicken Livers, trimmed and patted dry
• 1 onion, diced
• 4 cloves garlic, minced
• 3 bird's eye chilies, minced
• 1 tbsp smoked paprika
• 1 tbsp tomato paste
• ⅓ cup cream
• 2 tbsp Worcestershire sauce
• Juice of ½ lemon
• 3 tbsp butter
• Salt and black pepper
• Crusty rolls, for serving

Method

1. Get the Chicken Livers genuinely dry and season it. Sear in a very hot pan with half the butter, in one layer, 90 seconds per side — you want a brown crust and a faintly pink center. Lift it out.
2. Lower the heat, add the rest of the butter, and cook the onion, garlic, and chilies until soft, 5 minutes. Stir in the paprika and tomato paste for 1 minute.
3. Deglaze with the Worcestershire and a splash of water, scraping up the fond, then pour in the cream and simmer 3 minutes until it coats a spoon.
4. Return the Chicken Livers with any resting juices and warm through 2 minutes only. Overcooked livers go grainy and chalky, and there's no route back.
5. Squeeze the lemon over, check the salt, and serve bubbling in the pan with torn rolls for the sauce.