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400 g chicken livers washed, cleaned and patted dry
2 tbsp butter
1 tbsp olive oil
1 medium onion chopped
2 cloves minced garlic
1 tbsp paprika
1/2 tsp dried chilli flakes
1 tsp thyme
2 tbsp peri peri powder
1/4 cup hot Nandos peri peri sauce
1/4 cup Nandos garlic sauce
1 tin diced tomatoes puree with a potato masher
1/2 cup dry white wine
1 tsp sugar
Salt and black pepper to taste
1/2 cup fresh cream
Garnish with chopped parsley and chopped red chilli
In a large frying pan on low heat with butter and oil sauté onions and garlic, add chicken livers and cook until brown, add wine, spices, sauces, salt black pepper.
Cook for 3 to 4 minutes. Add puree tomatoes and sugar and cook gently for 15 to 20 minutes.
Stir in 1/2 cup cream.
Garnish with red chilli and chopped parsley. Serve with mash potato or garlic bread
Prepared, tried and tested by: Gail Haselsteiner