Spicy chicken livers, baby buttons and creamy samp: A winning dish

With the cold winter weather lashing out on South Africa, we need some comfort food that will warm us up from the inside. If you love chicken livers, this recipe is for you. Spicy chicken livers, baby buttons and creamy samp is just the kind of comfort food you need to stay warm and satisfied.

This youth month we are celebrating young chefs. Oratile Ramutloa is one of the young chefs who submitted a recipe to the South African Mushroom Farmers’ Association. We are delighted to share this recipe with you.

More about our spicy chicken livers recipe

The combination of mushrooms and chicken livers makes for a satisfying meal. Serve it on a bed of creamy samp and you have a meal that will keep your family warm and content on a cold winter’s day.

The addition of mushrooms to this meal adds another dimension of flavour. It enhances the taste of the chicken livers. If you like spicy food, you can even increase the level of spiciness of your dish. Enjoy!

Spicy chicken livers, baby buttons and creamy samp recipe

5 from 1 vote

Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

2

hours 

30

minutes

Total time

2

hours 

45

minutes

Ingredients

• For the chicken livers

• 1 Tbsp 1 butter

• 1 Tbsp 1 olive oil

• 1 large onion, finely diced

• 2 cloves garlic, grated

• 500 g 500 free-range chicken livers, cleaned

• 250 g 250 baby button mushrooms, sliced in half

• 1 yellow pepper, diced

• 1 red pepper, diced

• 3 Tbsp 3 tomato paste

• 1 tsp 1 ground cumin

• 1 tsp 1 smoked paprika

• 1-2 tsp chilli flakes

• 2 tsp 2 dried oregano

• juice of ½ lemon

• 250 ml 250 cream

• salt and pepper, to taste

• For the samp

• 2 cups 2 samp

• 4 cups 4 chicken stock

• 125 ml 125 cream

• 125 g 125 crème fraîche

• 2 Tbsp 2 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 it 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.

Notes

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