Ingredients 500g chicken livers
125ml cream
3 tbs olive oil
1 large onion, chopped finely
4 green chillies, cut in quarters
20ml red garlic, ginger and chilli masala
2 tomatoes, grated or liquidised
1 tsp tomato paste
1 tsp Brandy
2 tsp Peri-Peri oil
salt to taste3 tbs olive oil
1 large onion, chopped finely
4 green chillies, cut in quarters
20ml red garlic, ginger and chilli masala
2 tomatoes, grated or liquidised
1 tsp tomato paste
1 tsp Brandy
2 tsp Peri-Peri oil
- Wash and clean the chicken livers thoroughly and drain.
- Heat the olive oil in a medium size saucepan.
- Add the onions to the saucepan and leave to fry until golden brown (about 5 minutes).
- Add the chillies, garlic, ginger, chili Masala, peri peri oil and salt.
- Add the chicken livers and let it cook for about 5 minutes.
- Add the chopped tomatoes and tomato paste.
- Add the cream
- Allow to cook until the sauce is fairly thick and the livers are soft and cooked through.
- Decorate with parsley and serve with fresh portugese bread rolls.
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