PERI-PERI CHICKEN LIVERS

I have made a few peri-peri chicken recipes but this is my favourite and always a winner.  Quick and easy.

* 200ml packet Ina Paarman Peri-Peri Sauce
* 250ml Sour Cream or Fresh Cream both work well
* 2 cartons chicken livers, washed and trimmed.  Cut each liver in half
* 1 large onion chopped finely
* Crushed garlic to taste
* Don't add salt, I find the sauce is salty enough

Brown onions and garlic until lightly browned.  Add chicken livers and stir fry on high until the livers are pink, DO NOT over cook otherwise the livers will become dry, they must be pink inside.

Add peri-peri sauce and heat through, add cream and heat through.  Again, DO NOT over cook.  Serve with French loaf or bread of your choice.

Bingo and delicious meal in 15 minutes.  It is very rich, so you will not eat much, unless you are like me.