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.