Nandos Style Peri Peri Livers

Peel & chop the onion.

Bring out the chicken livers. I am using the Grainfield Frozen Livers – which are halal, be sure to defrost them before preparing this dish.

Rinse the livers well & place into a bowl.

To a pot on medium heat, add in the livers.

Pour in the water.

Spread them out in the water & allow to steam for 5 minutes.

After 3 minutes, gently flip them over & allow them to continue steaming.

Once steamed, most of the water should be evaporated.

Use a spoon or a knife if preferred & break up the livers into smaller pieces.

Drain out the excess water.

To a pot on medium heat, add in the olive oil (or vegetable oil) & the chopped onions.

Thereafter, add in the livers.

Add in the butter or margarine.

Mix well & allow to sauté until the onions are translucent.

Once the onions are translucent, it’s time to spice it up.

Add salt, chicken spice, cayenne pepper, red chili flakes, chili powder, garlic powder & ginger & garlic paste.

Mix well & allow the livers to sauté in the spices for 2 minutes.

After 2 minutes, give it a quick stir.

Now it’s time to add in the main ingredient which is the Nandos Peri Peri sauce – I’ve used the medium sauce but feel free to use whichever heat you prefer.

Pour in the fresh cream.

Mix until everything is well combined.

Cover with a lid & allow it to simmer for 2 minutes so that it can thicken.

After 2 minutes, give it a quick stir & turn off the heat.

Empty into a serving bowl.

Garnish with freshly chopped parsley or coriander.

Serve hot with Portuguese rolls, garlic bread, pita bread or Nandos spicy rice.

This Nandos Peri Peri Livers can be stored in the refrigerator for up to a week.