In a pan at a medium heat sauté garlic, onion and chopped chilli in butter. Once garlic & onion is translucent, (approximately 3 minutes) add smoked paprika, sauté for a further 2 minutes.
Drain excess water from defrosted chicken livers and add them to the pan and brown nicely on both sides.
Add the chakalaka and tomato puree to the pan, simmer for 8 minutes.
Stir in the cream, season to taste, sprinkle with fresh tender herbs (we used parsley) and serve with buttered steamed bread.
