Nothing beats the comfort of a crusty, buttered Portuguese roll topped with hot-from-the-pan peri-peri chicken livers. These are super-fast, so don’t overcook them. Just sear quickly – they will continue to cook in the hot sauce.

Serves 4

Preparation 15 minutes

Cooking 20 minutes


2 x 250g tubs chicken livers

¼ cup olive oil

8 cloves garlic, sliced

1-2t dried chilli (optional)

1T smoked paprika

1 x 250ml bottle hot peri-peri sauce

½ cup plain double-cream yoghurt (or cream)

Sea salt and freshly ground black pepper, to taste

½ lemon, juiced

6 Portuguese rolls


1. Rinse and drain the chicken livers. Heat the oil in a small saucepan over a medium heat. Add the garlic and cook until just golden, then add the chillies and smoked paprika and stir to combine.

2. Remove from the heat, pour half the oil mixture into a bowl and set aside for serving.

3. Return the saucepan to a low heat and add half the peri-peri sauce and the yoghurt (or cream). Bring to a simmer. Taste to see if you would like more peri-peri sauce. Season to taste, add a squeeze of lemon juice and remove from the heat.

4. Heat some oil in a pan and fry the livers in batches for 1 to 2 minutes on each side, then stir through the peri-peri sauce.

5. Serve with warmed Portuguese rolls and a drizzle of the reserved garlic-and-paprika oil.

Recommended wine pairing

Hartenberg Riesling 2018



These are as good cooked in the oven as on the braai – but the longer they’re left to marinate, the better. Try them with a garlic naan. You won’t be sorry.

Serves 4

Preparation 20 minutes, plus 1 hour marinating time

Cooking 25-30 minutes


For the tandoori marinade, mix:

1 cup plain yoghurt

1t grated garlic

2t grated ginger

1T curry powder

2t ground cumin

1t paprika

2T ground turmeric

1 lime, zested and juiced

Sea salt and freshly ground black pepper, to taste

900g skinless boneless chicken thighs

2 limes, halved

1 red onion, sliced

Pinch sea salt

4-6 rotis, toasted, for serving

3 carrots, sliced julienne or grated

fresh coriander, for serving

sliced fresh chillies, for serving

halved limes, for serving


1. Place the chicken in the marinade, then massage the marinade into the meat. Leave to marinate for 30 minutes to 1 hour, or overnight.

2. Squeeze the juice of ½ lime over the onion and add a generous pinch of sea salt. Massage the onions to soften slightly, then set aside until ready to serve. This will remove the harsh flavour of raw onion.

3. Preheat the oven to 220°C. Thread the chicken onto 5 or 6 skewers and arrange on a greased baking tray. Roast for 20 minutes, or until golden.

4. Turn on the grill and finish the skewers under the grill until just catching. Serve warm with the rotis, carrot, coriander, onion salad, chillies and limes.

Recommended wine pairing

Ken Forrester Roussanne 2017



Serve them up as a crowd-pleasing party snack.

Serves 4

Preparation 30 minutes

Cooking 20 minutes


240g flour

2T smoked paprika

1T chilli powder

2t ground cumin

2-3t fine salt

skinless deboned chicken breasts,
cut into 2cm cubes

2 cups oil, for frying

4 large free-range eggs, beaten

sriracha mayonnaise, for serving


1. Combine the flour with the spices and salt. Lightly dust the cubed chicken in the seasoned flour, dip into the egg, then into the flour again. For a crispier coating, repeat.

2. Heat the oil in a saucepan over a medium heat. Cook the chicken in batches for 5 to 8 minutes per batch, or until golden and crispy.

3. Drain the chicken on kitchen paper, and serve hot with the sriracha mayonnaise.

Recommended wine pairing

Steenberg Merlot 2017