Chicken Livers Peri Peri

RECIPE

Chicken Livers Peri Peri:
30ml peri peri oil,
50ml lemon juice,
25 ml robertsons portuguese chkn spice,
700g chkn livers cleand.
Mix peri peri oil,lemon juice and port chkn spice.
Rub into ckn livers and marinate for 10mins.In a heatd,heavy frying pan saute th livers until cooked and set them aside.Leave frying pan unwashed.
Sauce:
50ml oil/butter,
200g onion diced,
150g green pepper diced,
10ml Robertsons Portuguese Chkn spice,
125ml peri peri sauce,
20ml fresh dhania (coriander) chopped,
5ml Robertsons cayenne pepper,
10ml sugar,
100ml water.
In th unwashed frying pan,heat the butter/oil and saute onion and green pepper till soft.Add all th other ingredients and heat.Simmer for 5 minutes.Add livers back to the pan and heat through.Garnish with freshly chopped dhania (coriander).

INFO & TIPS

Sumi used giblets.

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