Recipe: Peri-peri tomato chicken livers with ciabatta toasts

Ingredients

Olive oil
1 onion, diced
2 garlic cloves, peeled and minced
A handful of fresh thyme leaves
2 x 400g tins whole cherry tomatoes
500g free-range chicken livers
100ml peri-peri sauce
Salt and freshly ground black pepper, to taste
Toasted ciabatta slices, to serve
Fresh thyme sprigs, to garnish

Method

1. Heat a glug of olive oil in a pan over low heat and fry onion, garlic and thyme leaves until the onions are soft and translucent.

2. Add the cherry tomatoes and simmer gently for 30 minutes.

3. While the sauce simmers, heat a pan over high heat with a glug of olive oil and the chicken livers in two batches so as to not overcrowd the pan, about 10 minutes, tossing occasionally.

4. Add peri-peri sauce to the tomato mixture, and season well with salt and freshly ground black pepper.

5. Add the chicken livers and serve with toasted ciabatta slices. Garnish with fresh thyme sprigs, if desired.