Peri Peri Chicken Livers

• For the peri peri sauce
• 1/2 teaspoon paprika
• 1 dried hot red chili pepper
• 2 birds eye chiles
• 2 garlic cloves
• 1/2 teaspoon chili powder
• 5 tablespoons lime juice
• 2 tablespoons cider vinegar
• For the chicken livers
• 9 ounces chicken livers, cleaned
• 1 onion, sliced
• 1 garlic clove
• 7 tablespoons white wine
• 1/4 cup sweet chili sauce
• 7 tablespoons hot peri-peri
• salt and pepper, to taste
• To serve
• garlic bread
• green salad

1. To make the peri peri sauce, blend all the dry ingredients in a blender, or crush to a paste with a pestle and mortar, then mix in the wet ingredients. Set aside.
2. For the chicken livers, heat a pan and add a drop of oil, then fry the onions and garlic gently until they become soft.
3. Add the chicken livers and brown slightly. Stir in the sweet chili sauce and the hot peri peri sauce. Cook for 2-3 minutes until the livers are ready and season to taste with salt and pepper.
4. Serve on top of two slices of garlic bread with a small side salad.

peri sauce, paprika, red chili pepper, birds eye chiles, garlic, chili powder, lime juice, cider vinegar, chicken livers, chicken livers, onion, garlic, white wine, sweet chili sauce, salt, garlic bread, green salad

Taken from www.food.com/recipe/peri-peri-chicken-livers-238715 (may not work)