CREAMY PERI-PERI CHICKEN LIVERS
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30ml (2 tablespoons) Worcestershire Sauce 5ml (1 teaspoon) dried, crushed garlic 5ml (1 teaspoon) paprika 500g chicken livers, cleaned and rinsed 15ml (1 tablespoon) olive oil 1 onion, finely chopped 30ml (2 tablespoons) fresh garlic, crushed 5ml (1 teaspoon) dried chilli flakes 250ml (1 cup) dry white wine 1 X 410g can chopped tomatoes 30ml (2 tablespoons) tomato paste 4 dried bay leaves Salt to taste 15ml (1 tablespoon) peri-peri sauce 125 ml (½ cup) cream 30ml (2 tablespoons) butter Spekko Long Grain Parboiled Rice to serve
Mix the Worcestershire sauce, dried garlic and paprika. Spread over the livers and leave to marinate. In a medium sized pot heat the oil and fry the onion, fresh garlic and chilli flakes until the onion is soft.
Add half of the dry white wine. Add the canned tomatoes, the tomato paste and the bay leaves and bring to the boil. Add the rest of the wine, close the pot, reduce the heat and allow to simmer for 30 minutes. Turn off the heat, add salt, peri-peri sauce and cream.
Heat a frying pan on medium heat. Melt the butter and fry the chicken livers for about two minutes per side until just cooked. Tip the livers into the sauce. Serve with warm Spekko Long Grain Parboiled Rice.
COST PER SERVING: R7