Serves: 4


  • 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

Preparation method

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.

Serving suggestion

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