Monday, 3 October 2011

Peri Peri Chicken Livers

  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 2 fresh chilies, deseeded and chopped
  • ½ teaspoon peri-peri powder or cayenne pepper
  • 250g chicken livers
  • 1 tomato, chopped
  • 120ml dry white wine
  • salt and pepper for seasoning
  1. Heat the oil in a saucepan then add the onion, garlic and chillies and sauté until soft and golden brown.
  2. Add the cayenne pepper or peri-peri and mix well.
  3. Add the chicken livers and tomatoes and stir-fry over high heat until the livers are just cooked.
  4. Season with salt and pepper, add the wine and cook over a medium heat for 5 minutes and serve.