Sautéed chicken livers with sherry and chilli cream

These moreish creamy chicken livers are beautiful served with fresh bread and a little extra sherry. The chilli and garlic paste is best prepared the night before.

Serves: 2


500 g fresh green serrano chillies
150 g roughly chopped garlic
1 heaped T (20 ml) salt
11⁄2 t (7.5 ml) white pepper
1 C (250 ml) lemon juice
1 C (250 ml) canola oil
1⁄4 C (60 ml) white wine vinegar
250 g free-range chicken livers
Salt and pepper
1⁄4 C (60 ml) canola oil
1⁄4 C (60 ml) finely diced onion
1⁄4 t (1 ml) Sense of Taste chilli and garlic paste
3 T (45 ml) medium-cream sherry
1⁄2 C (125 ml) fresh cream


First make the chilli and garlic paste. The ingredients above will yield about 750 ml – the rest can be bottled in jars – which make great gifts.

Wash and roughly chop the chillies and place in a blender or food processor with the garlic. Blend together slowly, adding the salt, pepper, lemon juice, canola oil and white wine vinegar as you go. Allow the blended mixture to rest overnight in the refrigerator.

If you’d like to bottle the leftovers, sterilise your jars or bottles and lids in rapidly boiling water for 10 minutes. Dry at a low heat in the oven and then cool. Fill with the chilli and garlic sauce and seal.

To make the chicken livers, trim the livers of any sinews and season the livers with salt and pepper. Heat the oil in a pan until smoking hot.  Add the livers and sear for 1 minute per side. Take the livers out of the pan and set aside.

In the same pan, sauté the onion until soft (you may need to add a little more oil). Add the chilli and garlic paste and return the livers to the pan. Add the sherry and let the alcohol burn off. Add the cream and reduce by half.

Serve immediately with fresh bread to soak up the sauce – I like it with French baguette.

Recipe reproduced with kind permission from Sense of Taste by Chef Peter Ayub, published by Human & Rousseau.



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