Creamy peri-peri chicken livers Vilakasi Street style

Vilakasi Street is the famous high street in Soweto. Many eating places will serve a version of spicy chicken livers.

• Serves: 4
• Difficulty: easy
• Prep time: 10 -15 minutes
• Cooking time: 30 minutes

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(3 votes, average: 3.00 out of 5)
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Ingredients

• 30 ml (2 tbsp) Worcestershire Sauce
• 5 ml (1 tsp) dried, crushed garlic
• 5 ml (1 tsp) paprika
• 500 g chicken livers, cleaned and rinse
• 15 ml (1 tbsp) olive oil
• 1 onion, finely chopped
• 30 ml (2 tbsp) fresh garlic, crushed
• 5 ml (1 tsp) dried chilli flakes
• 250 ml (1 cup) dry white wine
• 1 X 410 g can chopped tomatoes
• 30 ml (2 tbsp) tomato paste
• 4 dried bay leaves
• 15 ml (1 tbsp) peri-peri sauce
• 125 ml (½ cup) cream
• 30 ml (2 tbsp) butter
• 4 cups cooked Spekko Long Grain Parboiled Rice

Method

1. Mix the Worcestershire sauce, dried garlic and paprika. Â Spread over the livers and leave to marinate.
2. In a medium sized pot heat oil and fry the onion, fresh garlic and chilli flakes on unril the onion is soft.
3. Add half the dry white wine and reduce by half. Add the canned tomatoes, the tomato paste and the bay leaves and bring to the boil. Add the rest of the wine, close the pot, reduce the heat and allow to simmer for 30 minutes. Turn off the heat, add salt, chilli sauce and cream.
4. Heat a frying pan on medium heat. Melt the butter and fry the chicken livers about 2 minutes per side until just cooked. Tip the livers into the sauce.
5. Serve with Spekko Long Grain Parboiled Rice.