Chicken Livers Peri Peri

Chicken Livers Peri PeriTried Tested

2 x 250 g punnets chicken livers washed and trimmed. Cut them in half. Fry 1 small onion 2 cloves minced garlic till soft. Add 1 tin diced tomatoes, 1 tbsp brown sugar, 2 tbsp tomato paste, 1 large red chilli chopped ( or increase if you prefer more heat ) Add 1/2 cup dry white wine, salt, pepper, 2 tsp peri peri powder, 1 tsp cayenne pepper, 1 tsp paprika, 2 tbsp chopped parsley. Simmer for 10 mins then Stir in 1/2 cup fresh cream.

Note: Alternative is to blitz the peri peri sauce in a blender until smooth consistency is reached before adding the cream, or can decide to leave the sauce chunky.

Salt, pepper your chicken livers, add 1 tsp chilli powder sauté in olive oil in a frying pan cooking 2 mins per side. Toss the peri peri sauce over the livers. Chop more parsely for garnish. Serve with rice or Portuguese rolls, ciabatta bread. Enjoy!

Source, prepared and posted by: Gail Haselsteiner