BACHELOR’S CHICKEN LIVERS


BACHELOR’S CHICKEN LIVERS
1  x 250 g tub chicken livers, cleaned and cut in half
1 onion, diced
1 teaspoon Italian herbs
1 flat teaspoon peri-peri or chilly powder
1 chicken stock cube, dissolved in a cup of hot water
1 tablespoon flour, dissolved in half cup water

Place all in a pan and bring to boil, then simmer for 15 minutes.
Done.
Recipe posted by Peter Ricken