Name: Peri-peri chicken livers and potatoes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 190 g chicken livers, trimmed and patted dry; 1 medium russet potato, cut into 1/2-inch wedges; 3/4 medium yellow onion, thinly sliced; 2 cloves garlic, minced; 1 tbsp lemon juice; 1 1/2 tsp extra virgin olive oil; 1 tsp smoked paprika; 1/2 tsp red pepper flakes; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Instructions

Prep 20 min · Cook 10 min

In a medium bowl, toss the potato wedges with half the olive oil, half the salt, and half the smoked paprika until evenly coated.
Place the potatoes in the air fryer basket in a single layer. Air fry at 400F for 18 to 20 minutes, shaking the basket halfway through, until the potatoes are golden brown and tender.
While the potatoes cook, heat the remaining olive oil in a 12-inch skillet over medium heat. Add the onion and sauté for 5 minutes until softened. Stir in the garlic, red pepper flakes, and the rest of the smoked paprika, cooking for 1 minute until fragrant.
Increase the skillet heat to medium-high. Add the chicken livers in a single layer. Season with the remaining salt and black pepper. Cook for 3 minutes, flip, and cook for 2 minutes more until browned and firm. Done when opaque in the center, 165°F.
Pour the lemon juice into the skillet, scraping up any browned bits from the bottom. Simmer for 1 minute until the sauce coats the livers. Remove from the heat and stir in the parsley. Serve alongside the potato wedges.

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Ingredients

Instructions

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