Serves 4 – 6


20ml Butter
1 Onion – sliced
10ml Crushed garlic
1 small Red pepper – seeded and sliced
1 small Yellow pepper – seeded and sliced
500g Chicken livers – cut into pieces
250g Button mushrooms – sliced
25g Brown onion soup powder
125ml Fresh cream

10ml Sweet Chilli sauce
1 small Red chilli – seeded and chopped (to taste)
125ml Full cream milk
Sat and freshly ground black pepper to taste

To Serve:
6 – 8 toasted pita breads
Fresh coriander leaves


  1. Heat the butter in a heavy-based saucepan – add the onion and garlic – sauté until onion is translucent.
  2. Add the peppers and fry for 2 minutes.
  3. Add the chicken livers and mushrooms and fry for 5 minutes.
  4. Meanwhile, mix the soup powder, cream, chilli sauce, chilli and milk together – add to the livers and simmer for 3 – 5 minutes or until sauce has thickened.
  5. Serve warm with the pita breads and garnish with the coriander.


  1. Serve wrapped in a pancake for a savoury snack or in a pastry pie.