|750 g||chicken livers|
|1||onion — chopped|
|2||garlic — cloves, crushed|
|salt and freshly ground black pepper — to taste|
|250 ml||stock — beef|
|120 g||tomato paste|
|45 ml||fresh parsley|
In a large frying pan, heat oil and lightly fry chicken livers until brown, remove and keep warm.
In the same pan, fry onions and garlic until soft, season with peri peri, salt and pepper, cook until onions are soft.
Return the livers to the pan, add stock, tomato paste and cream.
Simmer uncovered for another 20 minutes.
Add herbs, simmer for another 5 minutes.
Serve over mashed potatoes, steamed dumpling or French bread.