Creamy Peri Peri Chicken Livers

Method

1. Mix the Worcestershire sauce, garlic and paprika together. Place the chicken livers in a bowl and mix in the sauce and leave to marinate for 1 hour.
2. Heat the oil in a medium frying pan over medium heat and gently fry the onion, garlic and chilli flakes until the onion is soft and translucent.
3. Add the chicken stock and simmer until liquid is reduced by half.
4. Add the tomatoes, tomato paste, sugar and bay leaves and bring to the boil and cover with a lid. Reduce the heat and allow to simmer for 30 minutes.
5. Turn off the heat, add the salt, pepper, peri-peri sauce and cream.
6. Place a frying pan over medium heat, add the butter and gently fry the marinated chicken livers for +/- 2 minutes each side until just cooked and mix in with the sauce.
7. Serve with rice or Portuguese rolls.