Banting Peri Peri Chicken Livers

PreparationHeat a large pan on medium high and add 30ml olive oil
Add the sliced onions and cook for a few minutes until the onion soften
When softened but not browned, add the garlic and the thyme and sliced streaky bacon and cook until the bacon is cooked and slightly crispy
Remove the onions from the pan, add the remaining olive oil and heat to a high heat
Add the chicken livers making sure to leave space between each one to make sure they caramelise enough. If you crowd the pan, they will not caramelise but rather just steam.
Do in batches if necessary.
Turn the livers once they are caramalised on one side, about 3min and cook for a further 2min.
Add the onion mix back to the pan then add the cream, balsamic vinegar and sherry
Scrape the bottom of the pan to remove the tasty crispy bit on the bottom of the pan.
Cook for a few minutes for all the flavours to develop
Add the parsley and remove to a warm bowl
Eat with some cos lettuce