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
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