Peri-Peri Chicken Livers

Clean the chicken livers under running water and remove any discolored or bitter parts, then halve each liver and pat dry with paper towels.

Chop the onion into small, even pieces and set aside.

Heat the vegetable oil in a large skillet over medium-high heat until it shimmers.

Add the chopped onion to the hot oil and cook, stirring frequently, until softened and beginning to turn golden, about 3–4 minutes.

Stir in the cayenne pepper or peri-peri powder and cook for 30 seconds until fragrant.

Add the halved chicken livers to the pan and cook over medium-high heat, stirring occasionally, for about 5 minutes until they are cooked through but still tender.

Pour the brandy into the pan and stir well to deglaze, incorporating any browned bits from the bottom of the skillet.

Season the chicken livers with salt and pepper to taste, stirring to distribute evenly.

Serve the peri-peri chicken livers hot, either as a main dish or as part of a larger Malawian meal.