Ingredients Jump to Instructions ↓

  1. 1/2 tsp paprika

  2. 1 hot dried chilli

  3. 2 bird's eye chillies

  4. 2 cloves garlic

  5. 1/2 tsp chilli powder

  6. 60 ml lime juice

  7. 2 tbsp cider vinegar

  8. 250 g chicken livers , cleaned

  9. 1 onion , sliced

  10. 1 clove garlic

  11. 100 ml white wine

  12. 50 ml sweet chilli sauce

  13. 100 ml hot piri piri sauce

  14. salt and black pepper , to taste

  15. garlic bread

  16. green salad

Instructions Jump to Ingredients ↑

  1. To make the peri peri sauce, blend all the dry ingredients in a blender, or crush to a paste with a pestle and mortar, then mix in the wet ingredients. Set aside.

  2. For the chicken livers, heat a pan and add a drop of oil, then fry the onions and garlic gently until they become soft.

  3. Add the chicken livers and brown slightly. Stir in the sweet chilli sauce and the hot peri peri sauce. Cook for 2-3 minutes until the livers are ready and season to taste with salt and pepper.

  4. Serve on top of two slices of garlic bread with a small side salad.


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