Rinse the chicken livers in water and dry.

Heat olive oil in a sauté pan on the stove on high heat. Cook the chicken livers in the pan until all the blood is gone (10 minutes). Don’t move them around too much so they aren’t mushy. Set the livers aside.

In the same pan, sweat the onion rings on medium/high heat for 8 minutes until they are golden and caramelized (careful not to burn them).

Turn the heat to high and add the chilli flakes, red wine, bay leaves, water, and chopped tomatoes. Cook for 10 minutes till water starts evaporating.

Add the livers to the mix and cook for a further 10 minutes. Add the ketchup. Add the sambal chilli/peri-peri and salt and pepper. Season to taste. You can add more chili if you prefer it spicier. Remove from heat and set aside

Heat a grill pan on high heat. Add 2 TBS of olive oil. Slice the baguette in half and cut it into 4-inch pieces. Spray the bread with olive oil spray and place face down in the grill pan till they start smoking and grill lines appear (4-6 mins).

Garnish with some fresh parsley, chives, or cilantro. Serve livers with crusty bread and a green salad.

SERVES 4-6