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RECIPES

Our recipes page is a great place for everyone to share recipes using items purchased from the Statesboro Market2Go. The above items and photos were made by Justin at Anthony’s Roots and Jimmy at Scratch Made Catering using items available at the market.

Please feel free to enter your own recipe!

Chicken Livers Peri Peri

This flavorful recipe uses several fresh herbs and vegetables in addition to chicken. Best served on buttered bread. Please consider leaving a picture or comment if you decide to try this recipe!

Source: www.thedaleyplate.com (modified slightly) (Entered by Ariana Giddens)
Serves: Not listed


Ingredients
1 tablespoon Butter      View Available Products
1 tablespoon Olive oil      View Available Products
1 Large onion or several smaller ones (finely chopped)      View Available Products
1 tablespoon Fresh garlic (finely minced)      View Available Products
1/2 cup Bell pepper (diced)      View Available Products
About 1 pound Chicken livers (cleaned and excess fat trimmed off)      View Available Products
1 teaspoon Salt
1 teaspoon Pepper
1/2 tablespoon Worcestershire sauce
2 tablespoons Tomato paste
1 1/2 teaspoons Cumin
1 1/2 teaspoons Smoked paprika
1 teaspoon Peri-peri chili powder
OR Fresh peri peri chilis (chopped)
1 tablespoon Fresh oregano leaves      View Available Products
2 or 3 Bay leaves      View Available Products
1/4 cup Lemon juice
1/2 to 3/4 cup Heavy cream      View Available Products
1 or 2 tablespoons Brandy
Fresh parsley      View Available Products
Bread (for serving)      View Available Products
Butter (for serving)      View Available Products

Step by Step Instructions
  1. Heat the butter and oil in a skillet (over medium heat), and saute the onions for 3 minutes. Add the garlic and chicken livers.
  2. Saute the mixture until the livers have browned. Then add the bell pepper and sprinkle in the salt and pepper.
  3. Stir the mixture and add the tomato paste, Worcestershire sauce, various seasonings, oregano, bay leaves and lemon juice. Cook the mixture for 2 minutes, then add the heavy cream and let it simmer for 5 to 10 minutes.
  4. Pour the brandy into the pan and sprinkle parsley over the mixture. Serve on buttered bread

Comments

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