CHICKEN LIVERS IN PORTUGUESE ROLLS

 

Chicken Livers In Portuguese
Rolls

[serves 4]

 

• 1 tbsp butter
  
• 1 tbsp oil
  
• 1 large onion, chopped
  
• 2 cloves garlic, finely chopped
  
• 1 large red chilli, seeded and finely chopped
  
• ½ tsp cayenne pepper
  
• 500g free-range chicken livers, cleaned and cut into pieces
  
• 180ml full-cream or medium cream sherry
  
• 60ml (1/4 cup) fresh lemon juice
  
• 60ml (1/4 cup) fresh cream (optional)
  

  
   

1. Heat the butter and oil in a medium saucepan and sauté the onion, garlic and chilli until the onion is softened. Add the cayenne pepper and sauté for another 30 seconds, stirring.
   
2. Add the chicken livers, turn up the heat and fry, stirring for a few minutes until nicely browned and just cooked.
   
3. Add the sherry and deglaze the saucepan by bringing it to a bubble then simmering for a minute or two. Stir in the lemon juice and cream. Remove from the heat and season.
   
4. Split the Portuguese rolls, fill with the chicken livers and serve with the salad on the side.
   

   <To serve>
   

   Portuguese rolls a simple crisp green salad
   

   
    

TIP: You could also serve the chicken livers in a bowl with baguettes for mopping up the sauce, or over mashed potato or rice.