CHICKEN LIVER PIRI PIRI

CHICKEN LIVER PIRI PIRI 
 

Serves 4

2 tubs chicken liver (226g each)
1 onion finely chop
4 cloves garlic finely chopped
2 bay leaves (optional)
2 red or green chillies remove seeds
or half teaspoon of dried chillies.
1 tomato chopped
1 teaspoon of piri piri powder or cayenne if you can't get piri piri
A dash of Worcestershire sauce
1 tablespoon of tomato purée
100ml chicken stock
Salt & pepper to taste
Fry light

Spray pan with Frylite, add livers salt & pepper. Sauté until chicken livers are cooked do not overcook should be a bit pink in middle as they will be finished off later.
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 little 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.

Serve with salad for lovely starter.