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It's important not to overcooked chicken livers, which can ruin their texture and make them rubbery. Fry the livers until they are nicely browned on the outside, but still pink on the inside - they will continue cooking to perfection when you add them to the sauce.
Dissolve the Knorr Chakalaka soup powder in 250 ml cold water. Set aside.
Put the flour in a plastic bag and add the Robertsons Peri-Peri. Season to taste with black pepper. Add the livers to the bag, then shake so they are well coated with the flour mixture.
Heat half the olive oil in a pan and gentle fry the onions for about 20 minutes, or until they are soft and caramelised. Add the Knorr Chakalaka soup mixture, stir well and simmer until the sauce has thickened.
Meanwhile, in another pan, heat the other half of the oil over a medium heat. Shake the excess flour from the livers, then cook for them for 1 minute on each side, over medium heat, or until they are nicely browned on the outside, but still pink in the centre.
Add the chicken livers to the sauce in the pan. Reheat for 5 minutes, serve with crusty bread.