Chicken Livers with Peri Peri and Tomato sauce

Name: Chicken Livers with Peri Peri and Tomato sauce
Cuisine: American
Ingredients: 250 Chicken Livers; 4 tbsp Tomato sauce; 2 tbsp White wine vinegar or dry white wine; 2 tbsp Oyster sauce; 2 tbsp Olive oil; 1 tsp White sugar; 1 Chicken stock cube - crumbled; 2 tbsp Cornflour; 180 ml Water; 1 dash Worcester sauce; 1 Peri Peri or Cayenne Pepper spice (depending on how hot you want it); 1 Salt & Pepper

Ila Metcalfe @cook_3380935

Fish Hoek, Western Cape, South Africa

Chicken Livers with Peri Peri and Tomato sauce

Ila Metcalfe @cook_3380935

Fish Hoek, Western Cape, South Africa

Saved

Ingredients

250Chicken Livers
4 tbspTomato sauce
2 tbspWhite wine vinegar or dry white wine
2 tbspOyster sauce
2 tbspOlive oil
1 tspWhite sugar
1Chicken stock cube - crumbled
2 tbspCornflour
180 mlWater
1 dashWorcester sauce
1Peri Peri or Cayenne Pepper spice (depending on how hot you want it)
1Salt & Pepper

Saved

Steps

1

Clean and halve the chicken livers. Place in plastic bag or bowl and coat with cornflour seasoned with salt & pepper.
Heat the oil in a wok or in a skillet on the stove top. Cook the chicken livers until browned. Do not over cook. The centre should still be slightly pink.
Remove the livers from the pan and keep warm.
Mix all the remaining ingredients and add to the pan stirring continuously until thickened. Pour the sauce over the chicken livers or serve separately.
Serve the chicken livers on a croissant or with savoury rice.