Peri-Peri Chicken Livers

The livers can work well as a starter or a main dish.

Ingredients
Marinade:
30 ml (2 T) Worcestershire sauce
5 ml (1 t) crushed garlic
5 ml (1 t) paprika
500 g chicken livers, cleaned

Sauce:
15 ml (1 T) olive oil
1 onion, chopped
10 ml (2 t) crushed garlic
5 pinches dried crushed chillies
250 ml (1 c) dry white wine
1 can diced tomatoes
50 g (1 packet) tomato paste
4 bay leaves
30 ml (2 T) chutney
30 ml (2 T) peri-peri sauce
125-250 ml (½-1 c) cream
45 ml (3 E) butter
salt and pepper, to taste

Method
Mix the Worcestershire sauce, garlic and paprika. Add the livers, and marinade while making the sauce.

In a pot, heat the olive oil and sauté onion, garlic and dried crushed chillies together. Add 125 ml (½ c) of the wine and boil until liquid has halved. Add the tomatoes, tomato paste, bay leaves, chutney and peri-peri sauce, and boil for ± 2 minutes. Add the rest of the wine, and simmer for 30 minutes, covered.

This step is optional. If you want a smoother sauce, remove the bay leaves and blend the sauce with a stick blender. Put the sauce through a sieve. Add the cream.

In a separate pan, heat the butter and fry the livers, with the marinade, until cooked. Add the livers to the sauce. Add salt and pepper as needed.

Serve with savoury rice or fresh bread.

Serves 4.