• 60ml sunflower oil
  • 1kg chicken livers
  • 2 onions
  • 10ml crushed garlic
  • 2 tins chopped and peeled tomatoes
  • 1 knorr chicken stockpot
  • 45ml peri-peri sauce


  1. Heat 30ml oil in a large pan and fry the chicken livers in batches until well browned on the outside, seasoning with freshly cracked salt and black pepper.
  2. Remove from the pan and set aside
  3. Heat the remaining oil and fry the onion until golden brown then add the garlic, ginger and paprika and continue to fry
  4. Add the tomatoes, knorr chicken stock pot and peri-peri sauce, stir well and simmer on a low heat for 10-15 minutes to allow the sauce to reduce and thicken
  5. Return the livers to the pan, gently fold them through the sauce then simmer for a further 5 minutes
  6. Before serving, taste to check the seasoning and if necessary adjust the acidity of the sauce by adding a little sugar
  7. Enjoy!