Peri-peri chicken livers

Spicy peri-peri chicken livers is the ultimate quick and easy meal or snack. Chicken livers are cheap and super nutritious. And absolutely delicious too! 

Easy peri-peri chicken livers


Full recipe with amounts can be found in the recipe card below.

  • Chicken livers. 
  • Butter. 
  • Peri-peri sauce. 
  • Garlic.
  • Cream. Heavy/whipping cream.
  • Lemon juice. 
  • Salt and pepper.

How to cook chicken livers

  1. Prepare the chicken livers: Heat a large pan or skillet over high heat. The pan needs to be very hot to sear the livers and cook them quickly. Trim the livers of any excess fat (if your butcher hasn’t done this for you) and pat dry with paper towels.
  2. Fry: Add the butter to the skillet and add the livers. Allow to brown well on both sides. Do this in batches if your pan isn’t large enough to hold them all at once. You don’t want to the livers to be overcrowded as this will result in them steaming instead of searing.
  3. Make the pan sauce: Once they are golden brown on both sides, add the peri-peri sauce and garlic. Allow to fry until the garlic is aromatic and the peri-peri sauce starts to dry out then pour in the cream and lemon juice. Season to taste with salt and pepper and allow to simmer for another 5 minutes.
  4. Serve: Serve with crusty bread to mop up the sauce.

Easy peri-peri chicken livers

Are chicken livers good for you?

Chicken livers are very high in protein and iron and contain a range of vitamins and minerals. They are perfect for anyone on a low-carb/Paleo diet. But even if you’re not on a special eating plan, I would seriously urge you to give them a try. Because you guys, they are CRAZY delicious.

If you’ve ever eaten chicken liver pate/mousse/spread, and liked it, you will LOVE them cooked in this spicy peri-peri sauce.  I have turned many a liver-hater into liver-lovers with this recipe. The key to cooking really great chicken livers is to not over cook them. When they are over cooked they become tough and rubbery. When they are cooked perfectly they are succulent and absolutely moreish. Serve them with loads of lemon wedges and crusty bread and you have a meal fit for a king.

Peri-peri recipes:

  1. Peri-peri chicken
  2. Grilled chicken thighs with peri-peri
  3. Peri-Peri chicken salad with charred corn
Easy peri-peri chicken livers

Peri-peri chicken livers

Spicy peri-peri chicken livers is the ultimate quick and easy meal or snack. Chicken livers are cheap and super nutritious. And they taste damn good.
4.42 from 136 votes
Print Pin Rate
Course: Dinner, Lunch
Cuisine: South African
Keyword: chicken liver recipes, Chicken livers, fried chicken livers
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Calories: 220kcal
Author: Alida Ryder
Servings: 4


  • 2 tablespoons butter
  • 500 g (1lb) chicken livers cleaned and trimmed
  • 3 garlic cloves crushed
  • 3-4 tablespoons peri-peri sauce
  • juice of 1 lemon
  • ½ cup cream
  • salt & pepper to taste
  • chopped parsley to serve
  • crusty bread to serve


  • In a very hot skillet/frying pan, melt the butter and fry the chicken livers until golden brown on both sides.
  • Add the garlic and peri-peri sauce and allow to fry for another minute until fragrant then add the lemon juice and cream.
  • Season with salt and pepper and allow to simmer for 5-7 minutes.
  • Serve with crusty bread.


Calories: 220kcal | Carbohydrates: 3g | Protein: 22g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 448mg | Sodium: 353mg | Potassium: 325mg | Fiber: 1g | Sugar: 1g | Vitamin A: 14015IU | Vitamin C: 30mg | Calcium: 24mg | Iron: 11mg

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  1. I don’t usually bother doing reviews but this recipe is so so good! Tangy yet creamy. Best chicken liver dish I’ve eaten and I’ve had it a lot at different restaurants. Even my boyfriend who thought he didn’t like chicken livers, enjoyed them, they don’t taste too ‘liver-y’. And making the peri peri sauce is SO worth it, it’s a delicious FRESH tasting sauce, a completely different to anything you can get from a bottle or jar (and is amazing on boerewors and so many other things too).

  2. I love peri peri chicken livers and decided o see if I could make them. What a great recipe – which I googled in the car park outside Woolies. My first attempt was absolutely delicious. One thing I did add was a finely chopped shallot with the garlic and butter. End result was truly amazing.

  3. Great recipe but I either had very strong lemons or they grow them big down our way. I’d use a quarter of the suggested amount then possibly add to taste. Peri peri sauce is a BOMB though, love it.

  4. If I want to make a large quantity and freeze, at what stage would I do that? And would i need to make sauce more runny so that its not too dry upon reheating?