Chicken Livers Peri-Peri
Serving suggestion: Chunks of freshly baked bread to mop up the delicious gravy, or as a pasta sauce, over mash or rice.
Cooking method: Defrost first, then in a pot, heat over low on a stovetop with the lid on until completely defrosted, stirring occasionally. Raise the heat, lift the lid and stir until the dish comes to heat. Do not overcook or the liver will become rubbery.
2 in stock (can be backordered)
These spicy Chicken livers are served in a pleasantly hot, reduced sauce of tomato, red pepper and home-made stock.