Make yourself a big pot of comfort this weekend as winter has its final hurrah! Spicy Chicken Livers, Baby Buttons & Creamy Samp is just delicious, especially when it’s blowing and cold outside. #mushrooms #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #goodfood #samp #chickenlivers



Spicy Chicken Livers, Baby Buttons & Creamy Samp

Serves 4




500g free-range chicken livers, cleaned

1 tbsp butter

1 tbsp olive oil

1 large onion, finely diced

2 cloves garlic, grated

250g Baby Button mushrooms, sliced in half

1 yellow pepper, diced

1 red pepper, diced

salt and pepper, to taste

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


2 cups samp

4 cups chicken stock

125ml cream

125g crème fraîche

2 tbsp butter

salt, to taste



1 For the samp, wash and soak samp overnight the day before you want to make the livers.

2 Drain the samp after soaking overnight and place it in a large pot. Cover with chicken stock. Bring to a boil and then simmer gently for 1-2 hours, until soft.

3 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.

4 For the livers, pat the chicken livers dry with a paper towel to encourage good caramelization and browning.

5 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.

6 Add tomato paste, spices and lemon juice. Cook for a few minutes, until the flavours have melded together and the tomato paste smells sweet.

7 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.