Don't shoot the chef Peri Peri Chicken Livers

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• THE SAUCE
• 1/2 teaspoon paprika
• 2  red Chile's
• 2 garlic cloves
• 1/2 teaspoon chili powder
• 1 small tin 70g chopped tomatoes 
• • 1 tablespoon sweet chili sauce
  • • 2 tablespoons hot Peri Peri
• 3 tablespoons lime juice
• 2 tablespoons cider vinegar
• 
  
• THE LIVERS
• • 9 ounces organic chicken livers, cleaned
  • 1 onion , sliced
  • 1 garlic clove
  • 7 tablespoons white wine or sherry 
  • salt and pepper to taste
  
  
  • DIRECTIONS
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    1. 1
       To make the peri peri sauce, blend all the dry ingredients in a blender, or crush to a paste with a pestle and mortar, then mix in the wet ingredients. Set aside.
    2. 2
       For the chicken livers, heat a pan and add a drop of oil, then fry the onions and garlic gently until they become soft.  Now add the wine/sherry, sizzle for 1 minute.
    3. 3
       Add the chicken livers and brown slightly. Stir in your set aside sauce. Cook for 2-3 minutes until the livers are ready and season to taste with salt and pepper.
    4. 4
       Serve in a bowl with garlic bread and green salad on the side