2 Tbsp Oil
1 Onion, chopped
500 g Chicken livers
1 Tbsp Seven Colours Grill SeasoningTM 
1 Yellow pepper, chopped
1 Red pepper, chopped
300 g Spinach, chopped 
1 cup Garlic sauce 


In a pan, heat the oil and fry the onion until soft, 3-5 minutes.
Add the chicken livers and Seven Colours Grill SeasoningTM  and cook for about 5 minutes. Keep an eye on them as they cook quite fast.
Add the peppers and leave to simmer for 1 minute. Remove from the heat and set aside.
In a different pot, boil the spinach until well cooked. Drain and set aside to cool.
In a bowl, mix together the livers, spinach and garlic sauce.
TIP: Serve with rice or bread.