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south-african

Chicken Livers Peri Peri with Soft Polenta

This simmered dish pairs chicken livers, trimmed with polenta, dry, peri peri sauce and milk. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

40 g Protein
57 g Carbohydrates
29 g Fat
5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 174g chicken livers, trimmed 207 kcal
  • 47g polenta (maize meal), dry 174 kcal
  • 174g water 0 kcal
  • 142g milk 71 kcal
  • 55g onion, chopped 22 kcal
  • 5g garlic, minced 7 kcal
  • 9g canola oil 80 kcal
  • 20g peri peri sauce 18 kcal
  • 9g lemon juice 3 kcal
  • 2g paprika 6 kcal
  • 8g butter 57 kcal

Cooking instructions

  1. polenta (maize meal)watermilk
    Bring water and milk to a simmer in a small pot. Whisk in polenta and a pinch of salt; cook 12-15 minutes, stirring, until thick.
  2. oniongarliccanola oil
    Meanwhile heat oil in a skillet over medium-high heat. Saute onion 2 minutes, then add garlic for 30 seconds.
  3. chicken livers
    Add chicken livers and sear 3-4 minutes, turning, until browned but still slightly pink inside.
  4. chicken liversperi peri saucelemon juicepaprika
    Stir in peri peri sauce, lemon juice, and paprika. Simmer 2-3 minutes until glossy and livers are cooked through.
  5. polenta (maize meal)butter
    Stir butter into the polenta and adjust seasoning.
  6. chicken liverspolenta (maize meal)peri peri sauce
    Serve peri peri livers over polenta with extra sauce from the pan.

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