Peri Peri Chicken Livers

INGREDIENTS

Sauce:

80ml olive oil
400g can of chopped tomatoes
50g butter
2ml salt
5ml sugar
6 dried peri peri chillies, chopped
3 cloves of garlic, crushed

Livers:

30g butter
5ml dried oregano
500g chicken livers, cleaned
salt and pepper
45ml lemon juice
a good dash of peri peri sauce

METHOD

SAUCE: Heat the oil in a saucepan and add the
tomatoes and butter. Simmer for 20 minutes.

Add the salt, sugar, chillies and garlic and
simmer for 10 minutes. Remove and set aside.

LIVERS: Heat the butter in a frying pan until it
turns golden. Add the oregano and fry for a
minute. Add the livers and fry until golden and
cooked.

Add seasoning, lemon juice and peri peri.

Add the livers to the tomato sauce and reheat. If
mixture seems too thick add a little water. Adjust
seasoning and serve with crusty rolls.

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