Peri Peri Chicken Liver

Peri Peri Chicken Liver

 This is a South African recipe adapted for NC 

2 tubs chicken liver
1 onion finely chop
4 cloves of garlic finely chop
couple of bay leaves (optional)
2 red or green chillies remove seeds
or half teaspoon of dried chillies.
1 tomato chopped
1 teaspoon of peri peri powder or cayenne if you can't get peri peri
a dash of 

Worcestershire sauce
1 tablespoon of tomato puree
1 chicken stock cube make up a half a cup of liquid
A pinch salt & pepper
fry light

Spray pan with fry light, add livers, salt & pepper.  Saute until chicken livers are cooked, do not overcook should be a bit pink in middle as they will be finished off later. Remove from pan and set aside.
In same pan and juices fry garlic chillies and onion until soft add tomatoes fry for a couple of more minutes then add rest of ingredients.
Simmer for about 5 minutes if sauce is too thick add a bit more stock. When sauce is done check taste add more chillies if you like it hot.
Now add chicken livers to sauce and let it simmer for a minute or two.

Notes:

Lovely as main course with rice,mashed potato or polenta,

Should look a bit like a curry.