Hit the spot with this mildly hot and spicy winter recipe. Perfect to heat up this winter.
This peri-peri mushrooms and chicken livers is a delicious starter or light meal when you are in the mood for something mildly hot and spicy.
What makes this recipe extra special is the combination of chicken livers and mushrooms. This quick and hearty winter recipe will hit the spot and fill you with warmth from the inside. Of course you can turn up the heat level of the peri-peri sauce if you like your food really hot and spicy.
Serving the peri-peri mushrooms and chicken livers on rye toast makes this recipe almost gluten-free, but choose any bread if you’re not a fan of rye.
Enjoy this crowd-pleasing hit at the dinner table and be ready to get it as a frequent menu request.
15 ml butter
15 ml olive oil
250 g chicken livers
250 g button mushrooms, sliced
3 sprigs of thyme, woody stalks discarded
¾ cup store-bought peri-peri marinade (or basting sauce) of your choice
salt and pepper, to taste
a drizzle of cream (optional)
a handful fresh coriander leaves, roughly chopped
a few slices of rye bread, toasted, to serve