You Will Need:

Main Dish

2 x 250 g chicken livers
2 T (30 ml) flour
2 t (10 ml) Ina Paarman’s Garlic Pepper OR Chilli & Garlic Seasoning
olive or canola oil
1 onion, chopped
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
1 x 200 ml Ina Paarman’s Peri-Peri Coat & Cook Sauce
soft Portuguese rolls
1 lemon, cut into wedges

Main Dish

2 x 250 g chicken livers
2 T (30 ml) flour
2 t (10 ml) Ina Paarman’s Garlic Pepper OR Chilli & Garlic Seasoning
olive or canola oil
1 onion, chopped
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
1 x 200 ml Ina Paarman’s Peri-Peri Coat & Cook Sauce
soft Portuguese rolls
1 lemon, cut into wedges

Method:

Halve the chicken livers.

Measure the flour and Garlic Pepper Seasoning in a plastic bag and shake the livers in the seasoned flour.

Preheat a heavy based non-stick frying pan. Add 2 T (30 ml) olive oil. Add the onion seasoned with Green Onion Seasoning. Brown the onion. Add more oil to the pan and add the livers and stir-fry until just cooked on the outside.

Add the Peri-Peri Sauce.

Bring to a slow simmer for 5 minutes. Cover with a lid and move pan away from the stove plate. Leave to rest and finish cooking in the residual heat of the pan for another 5 minutes.

Split the rolls and top with Peri-Peri livers.

Serve with a salad and lemon wedges.