This is a spicy but succulent dish of chicken livers with a Peri Peri sauce. It is great for an ...
½ kilo chicken liver (washed and cut separately)
2 tbsp butter
2 tbsp peri peri sauce
2 cloves garlic (chopped)
¼ tsp salt
Chicken livers are one of the cheapest things you can cook this Saturday. So will be showing you how to balance the favours because once you over cook it can turn into soup and we don't want that.
The first thing you need to do is cut your vegetables into small pieces. Even if you can only do onions, wash a packet of livers and place them in a saucepan with salt and cooking oil. Countiue cooking for at least 20 minutes, then add your remaining ingredients and cook for another 10 minutes. Serve this with steamed bread or any recipe. Don't forget to like and comment on this article.
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