Peri-peri Chicken Livers from South Africa

Peri-peri chicken livers is another South African classic.  It's on the menu at many restaurants as a starter and has just the right amount of sauce and spice.  Serve it with toast or Portuguese bread rolls.

1 cup chicken livers
1 onion finely chopped
4 cloves garlic finely chopped
1 can  peeled tomatoes
1 capsicum finely chopped
salt and pepper to taste
2 teaspoons paprika
2 teaspoons chili powder
1/2 cup sherry or brandy
2 tablespoons olive oil
Put the olive oil in a pan and cook the onion and garlic until the onion starts to get translucent.  Add in the chicken livers.  You can chop them up into bite-sized pieces.  Brown them and then add in the paprika, chili powder, salt and pepper.  Mix it all together then add in the can of peeled tomatoes, chopped capsicum and the sherry.  Let it all simmer for about 15 minutes.
Cindy Vine is a South African currently living and working in Kyiv Ukraine.  She is the author of The Colorful Art of Pain, Hush Baby and Defective.  All her books are available on Amazon in both print and Kindle format.  http://cindyvine.com