Pour the contents of the Knorr Peri-Peri sauce packet into a jug.
Fill up to the 250 ml mark with rapidly boiling water. Stir with a whisk for 1 minute (alternatively use a fork). Allow to cool.
Place the flour in a plastic bag and season with salt and black pepper. Add the livers to the bag, then shake to coat well in the flour mixture.
In a clean pan fry the onions in half of the oil until soft and caramelized for about 20 minutes add the Knorr Peri-Peri and reduce for 5 minutes.
Meanwhile, in another pan, heat the other half of the oil over medium heat, shake the excess flour from livers, then cook for 1 minute each side over medium heat or until browned and starting to crisp on the outside, but still pink in the centre.
Add the chicken livers to the Peri-Peri sauce in the pan. Reheat for 5 minutes, serve with crusty bread.