Creamy Peri Peri Chicken livers

Name: Creamy Peri Peri Chicken livers
Yield: 6-8 people
Cuisine: South African
Ingredients: Ingredients:; 2 tbsp (30 ml) oil; 1 onion, chopped; 1 clove garlic, crushed; 500 g chicken livers, trimmed; 2-3 tbsp (30 - 45ml) peri peri sauce; 1 tbsp (15 ml) Worcestershire Sauce; 1 (410 g) can diced tomatoes mix; 1 can (290 g) Dessert & Cooking Cream

Meagan @cook_19481636

My mother had recently fallen ill and I decided to move back home to look after her for a bit until I felt in my heart that she was at least okay. Coming from work every day I would cook for her, until one day the only thing left in the fridge was chicken livers (I have always hated them – or so I thought). I knew it was important to her that we eat together so as to bond, so I thought of a way to mask the taste of the livers in a way that I felt would be edible for me. I added Nando’s peri peri sauce, because everything is better with peri peri sauce. Needless to say, not only did my mom enjoy them, I also enjoyed the livers. She’s much better now but I still go home from time to time to make her a meal we both can enjoy.

Meagan @cook_19481636

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Ingredients

6-8 people

Ingredients:
2 tbsp (30 ml)oil
1onion, chopped
1 clovegarlic, crushed
500 gchicken livers, trimmed
2-3 tbsp(30 - 45ml) peri peri sauce
1 tbsp (15 ml)Worcestershire Sauce
1 (410 g)can diced tomatoes mix
1 can (290 g)Dessert & Cooking Cream

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Steps

1

Heat the oil in a pan and gently fry the onion and garlic for 5 minutes.
Increase the heat and add the chicken livers, searing each
side for 1 minute.
Add the Worcestershire Sauce and tomatoes
and cook for 4-5 minutes.
Stir in the Dessert & Cooking Cream and simmer for 2 minutes.
Serve topped with fresh coriander and chillies, if desired, and vetkoek
or bread rolls.