Heat olive oil in a frying pan over a high heat.
Add the crushed garlic and onion and cook for 3 minutes or until transparent.
Add the chicken livers to the pan and fry until brown on all sides.
In a jug mix the Knorr Peri-Peri sauce sachet with 1 cup of boiling water and pour into the pan.
Add the Bay leaves, white wine and a little extra water (if needed) to the pan.
Reduce the heat and simmer for 10-15 minutes or until the livers are cooked through and the sauce has thickened.
Add the cream and season to taste. Allow to simmer for another 5-10 minutes or until heated through.
Pre-heat the oven to 180C.
Use a knife to cut a circle out of the top of the bread loaf.
Use a spoon to scoop out some of the extra bread so that you have enough room in the bowl for the chicken livers. Set aside the bread you remove for dipping.
Paint the bread roll, inside and out with butter and bake in the oven at 180°C for 10 – 15 minutes until the bread bowl is toasted.
Fill with the creamy chicken livers a sprinkling of fresh parsley, drizzle of fresh cream & ENJOY!