Goan Peri-Peri Chicken Livers recipe

The recipe for “Peri-Peri Chicken Livers” comes from my early kitchen memories of
Goa.The old century was giving way to the much anticipated Millennium. A sudden air
of expectation gave way to lots of reveling and pompous glee at the Taj Exotica kitchens.
On the afternoon of the 31st of December 2009, between meticulous preparations
“Bebing” the seasoned Christian Chef from the Goan kitchen bleached some time to
prepare this timeless classic. How the Peri Peri came to Goa, laden on the oil lit mess
kitchens of Portuguese steam ships, is still a very dark and oblivious secret.

Ingredients
1 large onion -- chopped
2 tablespoons vegetable oil
1/2 teaspoon peri-peri paste
250 grams chicken livers, cleaned and halved
1 tablespoon Goan brandy
salt and pepper

Instructions on how to make it

Sauté the onion in the oil. Add the peri-peri paste.
Add the chicken livers and stir-fry over high heat until just cooked. Season with salt and
pepper. Add the brandy to deglaze the pan.

Slice soft fresh rolls (Pao) in half and open butterfly-style. Butter lightly and spoon the
liver onto the rolls.
Serve over some hot gossip.