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Home » Recipes » Chicken Recipes » Peri-peri chicken livers

Peri-peri chicken livers

November 29, 2016 by Alida Ryder 37 Comments

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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

So I know that chicken livers might not be everyone’s cup of tea but hear me out. First of all, you will be hard-pressed to find a more cost-effective protein that packs the nutrition punch they do.

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.

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

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.
4.2 from 72 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
Servings: 4
Calories: 220kcal
Author: Alida Ryder

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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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Filed Under: Chicken Recipes, Dinner Recipes, Gluten Free, Lunch, Quick and Easy, Recipes, Snacks, South African Cooking Tagged With: 20 minute recipe, Chicken Livers, dinner, easy cooking, peri-peri chicken livers, peri-peri sauce, Portuguese cooking, Portuguese recipe, quick recipe, South African cooking, South African recipe

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Reader Interactions

Comments

  1. Kayena Marumo??

    May 10, 2020 at 2:26 PM

    Wanna try this!…What type of cream is supposed to be used here?

    Reply
    • Alida Ryder

      May 13, 2020 at 3:52 PM

      I used heavy / whipping cream.

      Reply
  2. jc

    April 30, 2020 at 10:27 AM

    easy and yummy recipe, thank u for sharing

    Reply
  3. Abigail

    April 21, 2020 at 11:45 PM

    While I didn’t make your chicken livers I did however make your Peri-Peri sauce and I have to say it’s the best I’ve ever eaten! And that’s saying something considering I lived in Johannesburg South Africa for over 2 years!

    Reply
    • Alida Ryder

      April 22, 2020 at 4:45 PM

      That is a wonderful comment, thank you!

      Reply
  4. Barry Becke

    April 18, 2020 at 11:20 AM

    We had some free range chicken livers in the deep freeze and looked for a recipe on the Web. Found yours. So easy with standard ingredients and we produced the best chicken livers we have ever tasted. Thanks for sharing and well done!!

    Reply
    • Alida Ryder

      April 20, 2020 at 1:52 PM

      I’m so happy to hear that Barry!

      Reply
  5. Lisa M Dolan

    January 10, 2020 at 7:25 AM

    Good recipe! Very easy, very tasty!

    Reply
  6. Daniel Sandoval Anduquia

    October 30, 2019 at 11:20 AM

    Made it last night. OMG it was amazing !!! only thing i done different was add onions.

    Reply
    • Alida Ryder

      November 5, 2019 at 7:22 AM

      So happy to hear that. 🙂

      Reply
  7. Abdel

    July 15, 2019 at 6:15 PM

    Hi..this looks so delicious! Thinking of making this dish for lunch. Wondering if you have the nutritional value of the dish?

    Reply
  8. Laila fatehali

    June 9, 2019 at 6:36 PM

    Hi
    I love this recipe however, when I add liver to the skillet it gets so much water, should I wait for the water to dry, takes quite a long time and then the liver becomes too dense. Any expertise would help that how to dry this water.
    Thanks
    Laila

    Reply
    • Alida Ryder

      June 10, 2019 at 7:02 AM

      If your chicken livers are very watery pat them dry with a clean kitchen towel before frying and make sure the pan is very hot.

      Reply
  9. Diane

    October 10, 2018 at 2:07 AM

    The printed recipe for the peri-peri sauce includes bay leaves, but the video does not show them being used. Do you process them with everything else, or just add them when simmering the sauce…and then remove them?

    Reply
    • Alida Ryder

      October 11, 2018 at 7:26 PM

      You can do either. I just blend it together.

      Reply
  10. Daina

    May 24, 2018 at 1:46 PM

    I didn’t like liver until I went to South Africa and had peri peri chicken liver every where I went! Thank you for helping bring back some of those memories with this recipe 🙂

    Reply
    • Alida Ryder

      May 25, 2018 at 9:33 AM

      How lovely, thanks so much for sharing Daina!

      Reply
  11. Jenni

    April 5, 2018 at 8:06 AM

    My husband LOVES Chicken livers and he said this was the best recipe he has ever tasted. So easy and full of spice. Thanks!

    Reply
    • Alida Ryder

      April 9, 2018 at 11:36 AM

      Wow, high praise. Thanks so much Jenni!

      Reply
  12. Geoff Ellison

    September 22, 2017 at 11:32 AM

    Thanks for this great recipe! But for us paleo folk who don’t eat dairy, do you have a substitute for the butter and cream?

    Reply
    • Alida Ryder

      September 24, 2017 at 7:45 PM

      I would use coconut oil and coconut cream? It will give it a bit more of a curry vibe but will still be totally delicious.

      Reply
  13. Adam

    July 29, 2017 at 8:00 PM

    Just made this for dinner – Amaze! Although, I didn’t have any cream so just added more peri peri! 😛

    Reply
    • Alida Ryder

      July 31, 2017 at 9:47 AM

      Yum!!

      Reply
  14. Brina

    December 18, 2016 at 12:19 AM

    I love the idea of using peri-peri sauce on chicken livers! Liver is so delicious…something people should eat more often 🙂

    Reply
    • Alida Ryder

      December 18, 2016 at 7:25 AM

      I agree! It’s such a great form of protein.

      Reply
  15. DisplacedHousewife

    November 30, 2016 at 2:10 AM

    You make the most delicious savory dishes!!! This looks amazing!! I hope you are doing well!! xo

    Reply
    • Alida Ryder

      November 30, 2016 at 5:47 AM

      Thanks so much Becca! I’m doing great, I hope you are too! We’ll catch up on email soon?

      Reply
  16. Camilla

    November 29, 2016 at 8:25 PM

    My mom always made us chicken livers as a child and I haven’t had them in years because I’m so scared to cook them. Your recipe looks so simple, even I could try it. 🙂

    Reply
    • Alida Ryder

      November 29, 2016 at 8:37 PM

      You must try this recipe then! It’s really super easy and so delicious.

      Reply
  17. Barbara

    November 29, 2016 at 8:16 PM

    I love chicken livers and your recipe looks so easy and tasty. This is tomorrow’s dinner, for sure!

    Reply
    • Alida Ryder

      November 29, 2016 at 8:38 PM

      Oh please let me know what you think once you’ve tried it!

      Reply
  18. Jenni

    November 29, 2016 at 8:14 PM

    This is such an interesting recipe. I’ve never tried whole chicken livers but I love pâté so will definitely be trying this soon. Thanks for sharing!

    Reply
    • Alida Ryder

      November 29, 2016 at 8:38 PM

      I think you’d really like this recipe Jenni!

      Reply
  19. Mary Ann @ thebeachhousekitchen

    November 29, 2016 at 6:53 PM

    My oldest sister LOVES chicken livers! I will definitely need to make this for her next time she visits! She’s loved chicken livers since she was a kid! Happy birthday to the kids Alida!

    Reply
    • Alida Ryder

      November 29, 2016 at 8:39 PM

      You have to make this for her Mary Ann! Thanks so much 🙂

      Reply
  20. Beverley Ann Swanepoel

    November 29, 2016 at 12:19 PM

    Yummy that look delicious!

    Reply
    • Alida Ryder

      November 29, 2016 at 8:40 PM

      Thanks Beverley!

      Reply

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