PERI PERI CHICKEN LIVERS

1 tablespoon butter (the best butter you can find)
1 tablespoon olive oil
1 large onion, finely chopped
1 tablespoon finely minced garlic (2 large cloves)
½ cup red bell pepper, diced
450 g chicken livers, cleaned and trimmed of excess fat
1 teaspoon salt
1 teaspoon cracked black pepper
½ tablespoon Worcestershire sauce
2 tablespoons tomato paste
1½ teaspoons cumin
1½ teaspoons smoked paprika.
1 teaspoon peri peri chilli powder OR fresh chopped red chili (depends on how spicy you want it!)
1 tablespoon fresh oregano leaves
2 – 3 bay leaves depending on size
¼ cup fresh lemon juice
200 ml heavy cream
1 – 2 tablespoons brandy
to serve: fresh parsley and crusty bread with butter

Heat butter and olive oil in a large skillet over medium heat. Sauté onions for 3 minutes or until translucent, add garlic and chicken livers. Sauté until chicken livers are browned, then add red peppers and sprinkle with salt and pepper. Stir, add tomato paste, Worcestershire sauce, seasonings, oregano, bay leaves and lemon juice.

Cook for 2 minutes, stirring until all the flavors meld. Add heavy cream and simmer for 5-10 minutes, being careful not to overcook the chicken livers. I usually test one by cutting it open and it should still be just slightly pink in the middle. Pour brandy into the pan, sprinkle with parsley and serve with crusty bread.

Recipe and photo: Nardus Schroerder