Famous Recipes - South African Peri-Peri Chicken Livers

Portuguese explorers and colonists were responsible for introducing hot chilies to much of the world, including Africa where they became known as the peri-peri (or piri-piri), the local alias for the African birds-eye chile. This small and extremely spicy variety now grows wild over much of the continent and is available in some gourmet shops in the USA, but any spicy chile such as cayenne or hontaka can be used in its place.

South African Peri-Peri Chicken Livers

2 Tbs (15 ml) vegetable oil 1 onion, chopped 2-4 cloves garlic, finely chopped 1/2 tsp (2 ml) peri-peri powder or cayenne 8 oz (225 g) chicken livers 1/2 cup (125 ml) dry white wine Salt and freshly ground pepper to taste Buttered dinner rolls or toast points

Heat the oil in a skillet over moderate heat and saute the onion and garlic until lightly browned, about 10 minutes. Stir in the peri- peri powder and add the chicken livers. Saute until the livers are just cooked, about 5 minutes. Add the wine and cook until most of the liquid has evaporated, about 5 minutes. Serve over buttered rolls or toast points. Serves 4 to 6.

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