creamy chicken livers peri peri

Ingredients creamy chicken livers peri peri

500 grams Chicken livers
1 large Onion chopped
1 medium Red pepper seeds removed and chopped
3 Bay leaves
1 Fresh lemon juice from 1 lemon
1 1/2 tsp Cumin
1 tsp Fresh coriander finely chopped
1 Chili chopped ( or 1/2 teaspoon peri peri spice)
250 ml Fresh cream
1 Splash brandy ( not too much or it turns bitter)
1/4 dash Worcester sauce
2 tbsp Tomato purée
Salt to taste
1 tbsp Crushed garlic
1 tbsp Olive oil
1 tbsp Butter. (NOT MARGARINE)

how to make creamy chicken livers peri peri

Heat olive oil and butter. Sauté onion. When glassy add garlic

Add chicken livers and brown.

Add red pepper and all the spices and bay leaves

Add lemon juice to the pan

Add cream. Turn the heat down and simmering for 15 minutes. Don't over cook the livers.

Just before serving add the brandy and heat through.

Serve with crusty rolls or your favourite fresh crusty bread toasted