Directions:
- To make the peri peri sauce, blend all the dry ingredients in a blender, or crush to a paste with a pestle and mortar, then mix in the wet ingredients. Set aside.
- For the chicken livers, heat a pan and add a drop of oil, then fry the onions and garlic gently until they become soft.
- Add the chicken livers and brown slightly. Stir in the sweet chili sauce and the hot peri peri sauce. Cook for 2-3 minutes until the livers are ready and season to taste with salt and pepper.
- Serve on top of two slices of garlic bread with a small side salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 429.53 Kcal (1798 kJ) | ||
| Calories from fat | 524.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.24g | 90% | |
|---|---|---|---|
| Cholesterol | 498.82mg | 166% | |
| Sodium | 969.57mg | 40% | |
| Potassium | 536.98mg | 11% | |
| Total Carbs | 40g | 13% | |
| Sugars | 8.51g | 34% | |
| Dietary Fiber | 4.13g | 17% | |
| Protein | 19.05g | 38% | |
| Vitamin C | 67.4mg | 112% | |
| Iron | 12.4mg | 69% | |
| Calcium | 58.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 106.95 Kcal (448 kJ) | ||
| Calories from fat | 130.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.5g | 90% | |
|---|---|---|---|
| Cholesterol | 124.21mg | 166% | |
| Sodium | 241.43mg | 40% | |
| Potassium | 133.71mg | 11% | |
| Total Carbs | 9.96g | 13% | |
| Sugars | 2.12g | 34% | |
| Dietary Fiber | 1.03g | 17% | |
| Protein | 4.74g | 38% | |
| Vitamin C | 16.8mg | 112% | |
| Iron | 3.1mg | 69% | |
| Calcium | 14.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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