Ingredients
500 grams chicken livers
125 ml bottle of Nandos Garlic Peri Peri Sauce or substitute with the flavour, level of heat as per your taste
1/2 teaspoon salt or to taste
3 fat cloves garlic finely chopped
1/2 cup milk
1-2 tablespoons of water to adjust the thickness of the gravy
oil for shallow frying
1 tablespoon butter
Instructions
Cut the chicken livers into two pieces (they are usually two parts joined together – break the joints and cut each part into two).
Wash in a couple of changes of water and drain on a colander for a few minutes.
Then marinate them with the salt and keep aside for 15-20 minutes.
After 15 minutes boil the marinated livers in hot water for about 3-4 minutes.
There will be some froth/foam on top so remove the liver pieces carefully and set aside.
Discard the water.
Heat oil in a pan and fry the liver pieces by tossing the pan until they harden a bit and turn brownish.
Don’t stir too much as they may crumble.
Remove onto a plate.
To the same pan add some extra oil and fry the garlic.
Add the butter and the peri peri sauce and simmer for a minute.
Reduce the heat completely and add the milk slowly to the simmering paste and stir continuously till the sauce thickens.
Do not cover the pan or cook the sauce on a high heat as the milk will curdle quickly.
Add a few tablespoons of water to adjust the consistency of the gravy.
Add the fried chicken pieces and simmer for another 2-3 minutes.
Remove from heat and serve hot with Portuguese bread or dinner rolls.
