Peri-Peri Chicken Livers

Serves 4 - 6

Recipe by Mokgadi Itsweng
For the Peri-Peri sauce:
125 ml (½ cup) olive oil
1 onion, chopped
15 ml (1 T) garlic, chopped
1 x 400 g can chopped tomatoes
60 ml (50 g) Huletts SunSweet Brown Sugar
5 ml (1 t) salt
6 fresh chilies, seeds removed and chopped
½ bunch fresh parsley, finely chopped
For the livers:
500 g chicken livers, cleaned and halved
salt and pepper, to taste
5 ml (1 t) ground chilli powder, to taste
30 ml (2 T) olive oil
For the Peri-Peri sause:
  1. To make sauce: Heat oil in a large sauce pan and add onion and garlic.
  2. Add tomatoes, sugar, salt and simmer for 15 minutes.
  3. Add fresh chilli and parsley, simmer at low heat for a further 10 minutes.
  4. Remove from heat and set aside.
For the livers:
  1. Season livers with salt, pepper and chilli powder.
  2. In a large saucepan, heat the oil and fry the livers for 2 minutes on each side on medium to high heat.
  3. Add the Peri-Peri sauce and cover. Simmer for 5 minutess, add a little water if mixture seems too dry.
  4. Serve with toasted bread slices or Sweetcorn Bread (Link to recipe)