- 1 T olive oil
- 500 g chicken livers
- 2 T freshly chopped mixed herbs (parsley, oreganum, thyme or whatever you have at hand)
- 1 t salt
- 2 T peri-peri spice
- sourdough bread, to serve
- 125 ml cream cheese, for serving
Heat the olive oil in a large pan and saute the onion until soft.
Add the chicken livers and fry for 5 minutes. Add the mixed herbs, salt and peri-peri spice and cook for another 5 minutes, stirring.
Serve with toasted sourdough bread and a dollop of cream cheese.
Cook's note: peri-peri spice is readily available from supermarkets, but if you want to make your own combine:
10 – 12 finely chopped chillies, chopped finely (medium size, medium heat)
a pinch of salt
the juice of ½ lemon
100 ml olive oil
2 T garlic powder (not crushed garlic as the mixture will be too runny)