Chicken livers peri peri

This gorgeous starter takes me back to hot, humid evenings in Richards Bay, South Africa where we used to eat at this dish at a quaint little portuguese restaurant called Maritinos. For this recipe which smacks of Portugal and Mozambique I used:

1 tsp butter
500g chicken livers (fat trimmed off and cut into 1cm pieces)
1 onion
1 tsp garlic
2 finely chopped red chilli
1/2 tsp cumin
1/2 tsp coriander
2 tbs tomato paste
1 tin chopped tomatoes
Splash of worcestershire sauce
Salt and pepper to taste
Fresh crusty bread to serve.

Fry onion, chilli and garlic in butter. Add cumin and coriander and cook for a minute or so before adding chicken livers. Once livers are cooked add a splash of worcestershire sauce, tin of tomatoes and tomato paste. Simmer for a good 15 - 20 minutes before adding salt and pepper to taste. Serve immediately with fresh bread.