Spicy Chicken Livers, Baby Buttons & Creamy Samp

Serves 4




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



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.


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