- Olive oil
- 1 tub (250g) cleaned chicken livers
- ½ cup cream
- 2 tbsps chopped parsley
- Salt and pepper to taste
- ALL GOLD peri-peri sauce to serve
- 12 mini pitas
Heat a glug of olive oil in a frying pan. Fry one tub (250g) cleaned chicken livers until golden. Stir in ½ cup (125ml) cream and two tablespoons (30ml) chopped parsley and simmer for 3-5 minutes. Season with salt and milled pepper.
Slice 12 mini pitas open and spoon chicken livers into each. Serve with generous dollops of ALL GOLD peri-peri sauce and fresh coriander.
Courtesy of ALL GOLD