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    • Maria Reininger

      Wash chicken livers well to remove any bits of burnt edges, and separate the two halves to remove the middle vein. Fry the onions and garlic in the peri-peri oil until lightly browned. Add the red wine and brown sugar, and bring to the boil. Reduce the heat and leave the onions to simmer in the wine for about 5 minutes. Add the livers and increase the heat, stirring continuously so that the liversbecome well coated. Add the peri-peri sauce, the hot and sweet chilli sauces. Add the beef and chicken stocks and give it a good stire.  Reduce the heat to low and simmer for at least 45 minutes, stirring every now and then. Serve on a bed of rice.

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