I am South African, and this is a dish served in most Restaurants here as a starter. We often have it at home on a Sunday night as a main course.
Heat olive oil and butter. Sauté onion. When glassy add garlic
Add chicken livers and brown.
Add red pepper and all the spices and bay leaves
Add lemon juice to the pan
Add cream. Turn the heat down and simmering for 15 minutes. Don't over cook the livers.
Just before serving add the brandy and heat through.
Serve with crusty rolls or your favourite fresh crusty bread toasted
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