Fegatini di pollo peri-peri

Ingredienti

• 50 g butter
• 1 onion finely chopped
• Four cloves of garlic
• 2 chilies finally chopped
• 125 ml white wine
• Juice of half lemon
• 1/4 cup cup tomato paste
• 1/4 cup double fat yoghurt
• One cup bulgur wheat
• 2 tablespoons pine nuts dry fried in pan
• Handful of Spinach leaves
• 2 chopped tomatoes
• Basil leaves to garnish

Preparazione

1. 1

   Simple ingredients - ensure you use the best quality organic chicken livers.

2. 2

   Add 1 cup of bulgur wheat to a pot along with 600ml water and 5ml salt. Place on boil with lid on pot for 15 minutes until water has absorbed into the wheat. Turn heat off and leave until ready to use.

3. 3

   In a pan, melt 50g butter. When sizzling, add 1 finely chopped onion and cook until translucent.

4. 4

   Add 4 cloves of garlic and 2 finely chopped chillies. Cook for 2 minutes.

5. 5

   Add 125ml white wine and cook until reduced by half.

6. 6

   Zest 1 lemon into the cooked bulgur wheat.

7. 7

   Add the juice of 1/2 lemon to the onion and wine mix.

8. 8

   Add 1/4 cup tomato paste to the onion pan along with the lemon juice.

9. 9

   Add a heaped 1/4 cup of double fat yogurt to the tomato and onions.

10. 10

    Shred 4-6 spinach leaves between 2 plates.

11. 11

    Toss pine nuts into a pan and dry fry until golden. Add 2 tablespoons of pine nuts to the zesty bulgur wheat, season with salt and pepper to taste, and keep warm until ready to serve.

12. 12

    Melt 2 tablespoons of coconut oil in the microwave. In a bowl, combine salt, pepper, and 1 tsp of Portuguese chicken spice, then mix in the melted coconut oil.

13. 13

    Cut the chicken livers into bite-size pieces, removing any dark, bloody, or stringy bits. Dry on absorbent paper and toss into the coconut oil spice mix.

14. 14

    Heat a pan to HOT. Add the chicken livers and turn after 2-3 minutes without moving them around too much. Be careful of hot oil splatters.

15. 15

    Remove the livers from the hot pan straight into the peri-peri sauce and cook for 1 minute to mix the peri-peri sauce with the livers.

16. 16

    Place a pile of bulgur wheat onto the plate, top with the chicken livers peri-peri, sprinkle with 2 chopped tomatoes, torn basil leaves, and a few extra toasted pine nuts. Serve with a nice white wine.