Simple ingredients - if you are going to have chicken liver make sure they are the very best. Honestly only organic. These came from Nahoon Beach Rd Spar. They were a beautiful colour and didn't look like they had cirrhosis.
I love Bulgar wheat. It's completely underrated and a good alternative to rice and potatoes which I grew up on. Add 1 cup of Bulgar wheat to the pot along with 600ml water.Add 5ml salt place on boil with lid on pot for 15 min until water has absorbed into wheat. Turn heat off a leave until ready to use. In a pan add 50g butter.Melt butter and when sizzling add 1 onion finely chopped. Cook until translucentAdd 4 cloves garlic and 2 chillis finely chopped. Cook for 2 minAdd 125ml white wine. Cook until reduced by half Back to Bulgar wheat - zest 1 lemon into wheatJuice 1/2 lemon add to onion and wine mixAdd 1/4 cup tomato paste to onion pan along with lemon juiceAdd heaped 1/4 cup of double fat yogurt to tomato onions Get plates ready - shred 4-6 spinach leaves between 2 platesToss pine nuts into pan and dry fry until goldenAdd 2 Tbls of pine nuts to zesty bulgar wheatSeason with salt and pepper to taste. Keep warm until ready to serve The next step is quick. Get every one ready at the table. Melt 2 Tbls of coconut oil in microwave. To a bowl add salt and pepper along with 1 tsp of Portuguese chicken spice. Add the coconut oil to spice bowl
Cut the chicken liver into bite size pieces. Remove any dark and bloody, stringy bits. Dry on absorbent paper. Toss into coconut oil mix
Heat pan to HOT. ADD chicken livers and turn after 2-3 min. Do not move them around too much. Be careful of hot oil splatters.Remove from hot pan into peri-peri sauce.Cook for 1 min to mix peri peri sauce with livers Place a pile of Bulgar wheat onto platePlace chicken livers peri-peri on top of wheat. Sprinkle with 2 chopped tomatoes and torn basil leavesAdd a few extra toasted pine nutsServe with a nice white wine
