Dissolve the Knorr Chakalaka soup powder in the 250 ml cold water.
Place the flour in a plastic bag and season with Robertsons Peri Peri and 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 and add the dissolved Knorr Chakalaka soup and allow to heat through and simmer till thickened.
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 sauce in the pan. Reheat for 5 minutes, serve with crusty bread.