#WFD – Peri-Peri Chicken Liver Bread Bowl
Paint the bread roll, inside and out with butter and bake in the oven at 180°C for 10 – 15 minutes until the bread bowl is toasted.
POLOKWANE – If you’re in the mood for some lekker peri peri chicken livers in a different way, then this recipe is definitely for you!
What’s for Dinner suggests using Knorr’s Peri-Peri Sauce to prepare rich, flavourful chicken livers and serve it in a hollowed-out loaf of bread. Garnish with a sprig of parsley and a drizzle of fresh cream.
Ingredients
– 1 tbsp olive oil
– 1 large onion, diced
– 2 cloves garlic, crushed
– 1 x Knorr Peri-Peri Sauce
– 1 cup boiling water
– 1 – 1 ½ cups cream
– 2 bay leaves
– 100ml white wine
– Butter, for brushing bread
– 500g chicken livers
– Salt & pepper to taste
– 1 large round bread loaf
– Fresh parsley, to serve
Method
– Heat olive oil in a frying pan over a high heat.
– Add the crushed garlic and onion and cook for 3 minutes or until transparent.
– Add the chicken livers to the pan and fry until brown on all sides.
– In a jug mix the Knorr Peri-Peri sauce sachet with 1 cup of boiling water and pour into the pan.
– Add the Bay leaves, white wine and a little extra water (if needed) to the pan.
– Reduce the heat and simmer for 10-15 minutes or until the livers are cooked through and the sauce has thickened.
– Add the cream and season to taste. Allow to simmer for another 5-10 minutes or until heated through.
– Pre-heat the oven to 180C.
– Use a knife to cut a circle out of the top of the bread loaf.
– Use a spoon to scoop out some of the extra bread so that you have enough room in the bowl for the chicken livers. Set aside the bread you remove for dipping.
– Paint the bread roll, inside and out with butter and bake in the oven at 180°C for 10 – 15 minutes until the bread bowl is toasted.
– Fill with the creamy chicken livers a sprinkling of fresh parsley, drizzle of fresh cream and enjoy!
