Creamy Chicken Livers Peri Peri

• 500 grams Chicken livers
• 1 large Onion chopped
• 1 medium Red pepper seeds removed and chopped
• 3 Bay leaves
• 1 Fresh lemon juice from 1 lemon
• 1 1/2 tsp Cumin
• 1 tsp Fresh coriander finely chopped
• 1 Chili chopped ( or 1/2 teaspoon peri peri spice)
• 250 ml Fresh cream
• 1 Splash brandy ( not too much or it turns bitter)
• 1/4 dash Worcester sauce
• 2 tbsp Tomato puree
• 1 tbsp Crushed garlic
• 1 tbsp Olive oil
• 1 tbsp Butter. (NOT MARGARINE)

1. Heat olive oil and butter.
2. Saute onion.
3. When glassy add garlic
4. Add chicken livers and brown.
5. Add red pepper and all the spices and bay leaves
6. Add lemon juice to the pan
7. Add cream.
8. Turn the heat down and simmering for 15 minutes.
9. Don't over cook the livers.
10. Just before serving add the brandy and heat through.
11. Serve with crusty rolls or your favourite fresh crusty bread toasted

onion, red pepper, bay leaves, lemon juice, cumin, peri peri spice, fresh cream, brandy, worcester sauce, tomato puree, garlic, olive oil, butter

Taken from cookpad.com/us/recipes/339231-creamy-chicken-livers-peri-peri (may not work)