5 INGREDIENT CHICKEN PERI PERI LIVERS

1 medium onion
250 g tub chicken livers
1 tablespoon crushed garlic
Peri-peri sauce
salt and pepper
oil for frying

Dice 1 medium onion per 250 g tub of peri-peri chicken livers.
Fry onion in a little oil until translucent.
Add a generous teaspoon of crushed garlic.
Add the livers and peri-peri sauce, season with salt and pepper and simmer until done.
Serve with bread of your choice.

Recip eand photo: Lesdee Gloak Bam