I saw this recipe on one of the cooking Facebook pages and I had some livers in the freezer that I had bought, so I knew that I had to try out this recipe.

The recipe included wine, but I am not a fan of alcohol in my food, so I just left it out.

400 g x chicken livers washed, cleaned and patted dry

2 tbsp x butter

1 tbsp x cooking oil

1 x onion chopped

2 x cloves minced garlic

1 tbsp x paprika

1/2 tsp x dried chilli flakes

1 tsp x thyme

2 tbsp x peri peri powder

1/4 cup x  hot Nandos peri peri sauce

1/4 cup  x Nandos garlic sauce

1 tin diced tomatoesx  pureed with a potato masher

1 tsp x sugar

Salt and black pepper to taste

1/2 x cup fresh cream

Garnish with chopped parsley and chopped red chilli

Method:

In a large frying pan on low heat with butter and oil sauté onions and garlic, add chicken livers and cook until brown

add 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 yellow rice