Name: Peri-peri chicken livers with pap
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 200 g chicken livers, trimmed and patted dry; 1/4 cup white cornmeal; 1 1/2 cups water; 3/4 medium yellow onion, thinly sliced; 2 cloves garlic, minced; 1 tbsp lemon juice; 1 1/2 tsp extra virgin olive oil; 3/4 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 5 min

In a medium saucepan, bring half the water and a pinch of the salt to a boil. Slowly whisk in the cornmeal to prevent lumps. Reduce heat to low, cover, and simmer for 15 minutes, stirring every few minutes until thick and pulling away from the pan.
While the pap cooks, heat the 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 half the smoked paprika, cooking for 1 minute until fragrant.
Push the onions to the edges of the skillet and increase heat to medium-high. Add the chicken livers in a single layer. Season with the remaining salt, black pepper, and the rest of the smoked paprika. Cook for 3 minutes, flip, and cook for 2 minutes more. Done when browned outside and barely pink in the center, 165°F.
Pour the lemon juice and the remaining water into the skillet, scraping up any browned bits from the pan. Simmer for 2 minutes until the liquid reduces to a glossy sauce that coats the livers. Stir in the parsley and serve the peri-peri livers over the warm pap.

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Ingredients

Instructions

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