Colin's famous "cheaky" livers

For years we would have Colin's chicken livers at our monthly meetings. This became a tradition. It was more exciting knowing that on the upcoming Monday, we would be getting the famous chicken livers than actually attending our meeting. I finally managed to wriggle out the recipe from him.. and since then I have made these on numerous occasions. I have served it to number of friends, who do not usually eat chicken livers, but will continue to devour a bowl of these if they're placed in front of them. Great as a snack before a lunch or dinner. So if you don't like chicken livers, I'd say - try this, it's YUM!

 

 

 

colin's famous cheaky livers

Cook time: 1 1/2 Hrs

Serves: 8-12 for a starter / snack

Ingredients:

2-3 large onions, finely chopped

2 large red peppers, finely chopped

2 cans chopped tomatoes

2 small cans tomato paste

garlic, minced (as much as you like) - I usually do 2-3 cloves

chili (as much as you like) 

1 tbsp smoked paprika

1 tbsp curry power, hot

sweet chili sauce 

salt & pepper

3 large tubs of livers (fresh / frozen) 

Instructions: 

Fry the onions and peppers in some olive oil and butter until they are tender

Add the garlic, chili, paprika and curry powder. stir and cook for a minute. 

Add the tinned tomatoes and the paste

Now cook for approx 1 hour uncovered. Stir occasionally and add some water if necessary. You want to let this thicken.

Now add the sweet chili sauce (add a little at a time until you are happy with the taste. 

Adjust the seasoning - add more chili if desired. 

 Rinse and trim the livers and add whole to the sauce. Cook very well (approx 30 minutes). You may need to add some water, but not too much as you want to retain thickness. 

Now you can decide if you want to serve the livers whole, or you can scoop them out and chop and then return to the sauce (I usually do this as it disguises the liver and adds more texture to the sauce)

Serve.