Peri-peri chicken livers

Peri-peri chicken livers



  • 4 green chillies, cut in quarters
  • oil
  • 20
    red garlic, ginger and chilli masala
  • 500
    chicken livers
  • salt
  • 2
  • 2 tomatoes, grated or liquidised
  • red garlic, ginger and chilli masala
  • 1 large onion, sliced


Wash and clean the chicken livers thoroughly and drain all access water. Heat some oil in a medium size saucepan. Add the onions to the saucepan and leave to fry until golden brown or for about 5 minutes. Add the chillies as well as the garlic, ginger and chilli masala and the peri peri and salt. Add the chicken livers and let it cook for about 5 minutes. Add the tomatoes and the tomato paste. You can also add in some water but not too much in order to make more gravy to the sauce. Allow to cook until the gravy is fairly thick and the livers are soft and cooked through. Serve with some garlic bread or rice if it is a main meal.

Read more on: poultry

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