Serves 2 as a main or up to 4 as a starter (preparation time, 10 mins + marinating time, cooking time 15 mins)
- 200g chicken livers
- 100g chestnut mushrooms (cleaned and roughly chopped)
- 100g baby leaf spinach (washed)
- 200ml of Bim’s Kitchen African Coconut Piri Piri
- 500ml chicken stock
- 1 tsp tomato puree
- 20ml lemon juice
- 3 tbsp sunflower oil
Trim and rinse the chicken livers thoroughly then pat dry with clean kitchen paper. Place the chicken livers in a non-metallic bowl, add half of the piri piri sauce, mix thoroughly and set aside for at least 20 mins.
Heat a large pan with 2 tbsp sunflower oil, add the chopped mushrooms. Sauté for 3 – 4 mins until mushrooms are nicely browned and lost most of their moisture. Set aside in a separate bowl. Return the pan to the heat with a tbsp of sunflower oil and when hot, add marinated livers and any juices. Cook on a high heat for about 3 minutes turning the livers regularly.
Once lightly browned all over, pour the livers and all juices into a clean bowl and return the pan to the heat. Add the remaining piri piri sauce, tomato puree, lemon juice and chicken stock. Stir thoroughly and bring to a boil over a medium heat. Let sauce reduce by about half/two thirds till it has a thick creamy consistency then add the chicken livers and mushrooms back in.
Mix the sauce through the livers and continue cooking over a gentle heat for about 2 -3 mins stirring occasionally. Add the spinach, mix through and remove from heat after about a minute. Serve immediately with some warm bread or some plain boiled rice.