Ingredients1kg chicken giblets (or livers)
1 tsp barbeque spice 2 Tbsp light olive oil ½ tsp ground cumin ¼ tsp ground cloves 1 bay leaf Portuguese Peri-Peri Sauce, or bottled peri-peri sauce, to taste (about 75-150ml) 2 onions, peeled & diced freshly ground salt & pepper, to taste 100ml dry white wine |
MethodChop the giblets into large bite-size pieces while removing any sinew & fat and sprinkle with barbeque spice.
Heat the olive oil in a saucepan over a high heat & stir-fry the giblets until browned. Add the cumin, cloves, bay leaf, 2 Tbsp peri-peri sauce & onions. Season with salt & pepper to taste & stir-fry for 5 mins. Add the wine, bring to a boil, reduce the heat & simmer covered for 20 mins. Add additional peri-peri sauce to make a rich gravy at the desired Chilli Hotness. Simmer covered for a further 10 mins. Discard the bay leaf & serve in warmed pasta or soup bowls. |
Serving Suggestions
* Serve with Crusty Portuguese Rolls or ciabatta, and plenty of butter
* Serve in bread bowls made by slicing off the top of bread rolls & removing about two-thirds of the bread inside.
* Serve in bread bowls made by slicing off the top of bread rolls & removing about two-thirds of the bread inside.
Variation
For a tomato based version, add a 400g tin of peeled & diced Italian tomatoes (with the juice) after the wine has been added.
