PERI-PERI CHICKEN LIVERS WITH GARLIC
2 tablespoons butter
500 g chicken livers
3 garlic cloves, crushed
3 – 4 tablespoons peri-peri sauce
juice of 1 lemon
½ cup cream
salt and pepper, to taste
In a very hot frying pan, melt butter and fry chicken livers until golden brown on both sides.
Add garlic and peri-peri sauce and allow to fry for another minute until fragrant; then add the lemon juice and cream.
Season with salt and pepper and allow to simmer for 5 – 7 minutes.
Serve with bread.
Recipe: Renú Ferreira.