Anyone that goes to a fast food joint and orders offal is either a nose-to-tail hero or looking for attention. Luckily, the chicken livers in a rich, umami sauce at Nando's are genuinely alright. It's a bold choice, and we respect it.
Our fave of the grilled chicken breast options, we find that the soft and fluffy pitta makes the best canvas for grilled, spiced chicken breast. Plus, the pitta comes stuffed with lemon and herb mayo and crunchy rainbow slaw, whereas the other options (burger and wrap) come with lettuce and condiments. Slaw? OBVIOUSLY superior (plus, the pitta feels bigger and that gets our greedy little senses tingling).
Oregano is the main herb for peri-peri sauce. Paprika is also required to provide the flavor of the chili. Other than that, my recipe also includes some oregano, rosemary, black pepper, salt, and sugar. Sometimes I use white pepper, which does not make any significant difference.
You can adjust the level of spiciness by changing the number of chilies in the recipe. Similarly, You can change the amount of lemon, herbs, and garlic according to your preference. Nando has a variety of sauces with different levels of spiciness. The taste profile of this sauce is to approximate the peri-peri sauce with a moderate heat offer in the Nando restaurant in Malaysia.
Hello! I am trying out the recipe and wanted to clarify Step two of making peri peri sauce - do you simmer for ten minutes with just the bay leaf, then add oil/lemon? Or do you add oil/lemon at the same time you add the bay leaf?
This Fried Chicken Livers recipe is made by dredging the livers in flour, then quickly searing the outside to preserve the perfectly tender inside. The fried onions add a nice sweetness to balance out the flavor of the fried chicken liver.
Soak & Rinse the livers: Rinse 1 lb of chicken livers under running water, then, soak in milk for up to a couple of hours to help remove the metalicky taste (optional). Next, place in a colander and rinse under running water again to rinse from the milk. Cut the two lobes of the livers in half.
Fry the livers: add 3-4 tbsp of oil we set aside earlier to a large skillet and preheat over medium heat. Now, add the dredged in flour chicken livers and cook over medium heat in batches, without overcrowding the pan on both sides, about 2-3 minutes per side.
Spasiba Marina! Thank you so much for this incredible recipe. We love chicken liver a lot and I cook it in few diffrent ways but never like this. Definetly I will try your recipe. Thank you again!? Nina
I am trying to duplicate the chicken livers as made in South Africa (eg the Mozambique paprika livers Nando's has), but in my first attempt the livers appeared to partially disintegrate into an unappetizing ca-ca looking mush, yet with still some pinkish bits present.
As you note, the recipe I was able to locate for Nando's spicy chicken livers (with tagliatelle pasta) did the trick. While that version calls for veg (marrow/zucchini) and pasta, here are the directions for the chicken liver and sauce.
Hi Nagi, this recipe is a famous dish in all house house, I hve done tons of times, thank you for this great easy to follow recipe.I have always cook next day when I marinade. I was wondering that the marinaded chicken can be leave till 36 hours or 48 hrs if any the chicken is bought from woolie first day home.
Marinating chicken pieces before cooking keeps them juicy and flavoursome. Any acidity in the marinade will make them tender. Why buy ready made marinade when making lemon & herb marinade from scratch is so easy and fast with just a few ingredients?
To make chicken liver and onions, you take care of the onion first. Chop the onion and sautée it in a frying pan with some butter for a few minutes. When it gets soft, add a small amount of water, cover and let it swell on lower heat. In the meantime, you will be taking care of the meat. Chicken livers are fairly small. I usually try and make them all about the same size, halving the larger pieces. Sometimes the spleen remains attached to the liver, and I always trim that off. I have the feeling my grandma did not use to do that, but I generally exclude the spleen from my dish.
Hi Ricky! How lovely to hear this used to be your favourite meal reserved to your birthday! I agree with you, calf liver is a little bit different. I personally prefer chicken liver! Hope my recipe did not disappoint and brought back good memories!
I loved chicken livers as a child but have not eaten them in recent years. On a whim, I bought some at the farmers market this weekend and went looking online for a recipe. I found yours and it looked easy, so I fixed it this evening for dinner. Absolutely delicious! Just as I remember them.
Delighted with this! Substituted cinnamon for cardamom as I'd run out. Don't know how much difference it made but it was fabulous. I mixed it into flour and used it to coat chicken livers - it worked a treat. Son is veggie so did button mushrooms for him and served both with crusty bread. So quick, easy and tasty. This is set to be a 'go-to' weekday dish. Going to try with courgettes and halloumi next...
Can't wait to make this. Having experienced Nando's wonderful chicken while in South Africa, I miss that scrumptious flavor. We can now buy a bottled Peri Peri sauce in some stores here, but I prefer to do it myself...and avoid the questionable additives. Thank you so much for sharing this recipe. 2b1af7f3a8