Serves 4
Ingredients:
For the chicken livers:
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 large onion, finely diced
- 2 cloves garlic, grated
- 500g free-range chicken livers, cleaned
- 250g baby button mushrooms, sliced in half
- 1 yellow pepper, diced
- 1 red pepper, diced
- 3 Tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1-2 tsp chilli flakes
- 2 tsp dried oregano
- Juice of ½ lemon
- 250ml cream
- Salt and pepper, to taste
For the samp:
- 2 cups samp
- 4 cups chicken stock
- 125ml cream
- 125g crème fraîche
- 2 Tbsp butter
- Salt, to taste
Method:
For the samp:
- Wash and soak samp overnight the day before you want to make the livers.
- Drain the samp after soaking overnight and place it in a large pot, and cover with chicken stock.
- Bring to a boil and then simmer gently for 1-2 hours or until soft.
- When soft, stir in the cream and bring to a simmer. Reduce until creamy. Switch off the heat and stir in the crème fraîche and butter. Season well with salt to taste.
For the livers:
- Pat chicken livers dry with a paper towel to encourage good caramelization and browning.
- Heat butter and olive oil in a large frying pan over medium heat.
- Sauté onions until soft and then add garlic and chicken livers. Sauté until chicken livers are browned, then add the mushrooms and bell peppers. Season well.
- Add tomato paste, spices and lemon juice. Cook for a few minutes until the flavours have melded together and the tomato paste smells sweet.
- Pour in the cream and simmer for 5-10 minutes. Season well with salt and lots of freshly ground black pepper.
- Serve the livers on a bed of creamy samp with extra lemon wedges on the side.
