Peri peri chicken livers

Served with maize porrige, or toasted bread to mop up the sauce, peri-peri chicken livers can be enjoyed as a meal on their own for breakfast, lunch, or dinner. Alternatively, serve them with rice in starter portions as part of a more expansive braaied meal. The peri-peri sauce recipe, as given below, can also be used with prawns, steak, fish, or chicken.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix together all the sauce ingredients in a bowl. Use all of this sauce in the chicken liver recipe. If the chicken livers don’t taste hot enough for you, throw in some more chilli powder or chopped chillies.

Step 2

Bring water to boil. Add salt & Maize Meal. Mix with fork to avoid lumps. Once blended, mix with a wooden spoon. Turn heat to medium and cook with lid on until desired texture (20-25 minutes), stirring occasionally.

Step 3

1. Using a fireproof pan or cast-iron pot, heat the oil and butter. 2. Add the chopped onion and fry until soft. This takes about 4 minutes. 3. Add the chicken livers, then fry over high heat for about 5–7 minutes until they start to brown on all sides. 4. Next add the brandy and cook for another minute or two. 5. Add the peri-peri sauce and then cook for a few minutes, stirring occasionally until the sauce starts to reduce and becomes slightly sticky. 6. Now add the cream, stir, and heat through until it just starts to boil again. 7. Take off the fire and top with chopped parsley. Serve straight from the pot, preferably with bread toasted over the coals.