• 1 gekapte ui
• 1 gekapte knoffelhuisie
• 2 eetlepel canola-olie
• gesnyde sampioene
• 2 bakkies [250gr elk] hoenderlewertjies
• 1 eetlepel soetrissiesous
• sout en peper
• 125 ml room
• geroosterde brood

1. Braai 1 gekapte ui en 1 gekapte knoffelhuisie in 2 E canola-olie.
2. Voeg paar gesnyde sampioene by en roer deur.
3. Voeg dan 2 bakkies [250gr elk] hoenderlewertjies, skoon gemaak, by.
4. Braai tot net gaar, nog effe pienk binne-in.
5. Roer 1 E soetrissiesous en sout en peper na smaak by.
6. Roer dan 125 ml room by en kook net deur.
7. Laat staan paar minute dat sous effe kan verdik.
8. Bedien met geroosterde brood in drie hoeke gesny.

Translation

Chicken Livers in Cream Sauce

• 1 chopped onion
• 1 chopped garlic clove
• 2 tablespoons of canola oil
• sliced mushrooms
• 2 tubs [250gr each] chicken livers
• 1 tablespoon chili sauce
• salt and pepper
• 125 ml of cream
• toasted bread

1. Fry 1 chopped onion and 1 chopped garlic clove in 2 tablespoons canola oil.
2. Add some sliced mushrooms and stir.
3. Then add 2 tubs [250gr each] of chicken livers, cleaned.
4. Fry until just cooked, still slightly pink inside.
5. Stir in 1 tbsp chili sauce and salt and pepper to taste.
6. Then stir in 125 ml of cream and just cook through.
7. Leave for a few minutes so that the sauce can thicken a bit.
8. Served with toasted bread cut into three corners.

Ingredients:

• 500g chicken livers, cleaned
• 250g mushrooms, sliced
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon chili flakes (adjust to taste)
• 1 tablespoon paprika
• 1/2 cup chicken broth
• 2 tablespoons tomato paste
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Directions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the onion and garlic, sautéing until softened and fragrant, about 2-3 minutes.
3. Increase the heat to medium-high, add the chicken livers and mushrooms, and cook until the livers are browned on all sides but still pink in the middle, about 5 minutes.
4. Sprinkle with chili flakes and paprika, stirring to coat the livers and mushrooms evenly.
5. Pour in the chicken broth and tomato paste, stirring to combine.
6. Bring to a simmer, then reduce the heat and let simmer for 10 minutes, or until the sauce has thickened.
7. Season with salt and pepper to taste.
8. Garnish with fresh parsley before serving.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

• 1 gekapte ui
• 1 gekapte knoffelhuisie
• 2 E canola-olie
• paar gesnyde sampioene
• 2 bakkies [250gr elk] hoenderlewertjies, skoongermaak
• 1 E soetrissiesous
• sout en peper
• 125 ml room

1. Braai 1 gekapte ui en 1 gekapte knoffelhuisie in 2 E canola-olie.
2. Voeg paar gesnyde sampioene by en roer deur.
3. Voeg dan 2 bakkies [250gr elk] hoenderlewertjies, skoongermaak, by.
4. Braai tot net gaar, nog effe pienk binne-in.
5. Roer 1 E soetrissiesous en sout en peper na smaak by.
6. Roer dan 125 ml room by en kook net deur.
7. Laat staan paar minute dat sous effe kan verdik.
8. Bedien met geroosterde brood in drie hoeke gesny.

Translation

Chicken Livers In Cream Sauce

• 1 chopped onion
• 1 chopped garlic clove
• 2 E canola oil
• few sliced mushrooms
• 2 bowls [250gr each] chicken livers, cleaned and marinated
• 1 T hot pepper sauce
• salt and pepper
• 125 ml of cream

1. Fry 1 chopped onion and 1 chopped clove of garlic in 2 E canola oil.
2. Add some sliced mushrooms and stir.
3. Then add 2 bowls [250gr each] of chicken livers, cleaned and marinated.
4. Fry until just cooked, still slightly pink inside.
5. Stir in 1 tbsp chili sauce and salt and pepper to taste.
6. Then stir in 125 ml of cream and just cook through.
7. Leave for a few minutes so that the sauce can thicken a bit.
8. Serve with toasted bread cut into three corners.

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.

Ingredients
1/2 lb chicken livers cleaned
1 onion finely chopped
1 tablespoon apple cider vinegar
1/4 cup sweet chilli sauce
1/2 cup piri piri sauce I use the chilli sauce from Zimbabwe
salt & pepper

Instructions
In a preheated pan, add olive oil and the livers in.
Cook on medium heat until both sides are slightly brown.
Add onion and saute for about two minutes.
Add sweet chilli sauce, piri piri sauce, vinegar, salt and pepper to taste.
Reduce heat and simmer the livers for 5 to 7 minutes.
Serve with sadza, rice or bread.