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 and they are nicely browned (10- 15 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).

Add the livers back to the pan along with the Nandos Peri- Peri sauce, ketchup/tomato sauce, bay leaves, and water. Simmer on low heat for 10 minutes till livers and onions are infused and the liquid evaporates.

Garnish with some parsley and orange slices and serve with a crusty baguette.

SERVES 4