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Peri peri chicken livers

Paul Merrett from Food Uncut
Paul Merrett's tasty fried chicken livers with hot peri peri sauce are quick and easy to make and delicious with garlic bread and salad

Peri peri chicken livers

Method

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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Serves: 2

Prep: 20 min
Cook: 5 min

Ingredients

For the peri peri sauce

½ tsp Paprika
1 hot dried red chilli
2 bird's eye chillies
2 garlic cloves
½ tsp Chilli powder
60ml lime juice
2 tbsp Cider vinegar

For the chicken livers

250g chicken livers, cleaned
1 onion, sliced
1 garlic clove
100ml White wine
50ml sweet chilli sauce
100ml hot peri peri sauce
salt and pepper, to taste