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!Â
Ingredients
Full recipe with amounts can be found in the recipe card below.
- Chicken livers.Â
- Butter.Â
- Peri-peri sauce.Â
- Garlic.
- Cream. Heavy/whipping cream.
- Lemon juice.Â
- Salt and pepper.
How to cook chicken livers
- 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.
- 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.
- 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.
- Serve: Serve with crusty bread to mop up the sauce.
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:
Peri-peri chicken livers
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.
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.
Delicious acidity and creaminess balanced.
Super Delish!!! Will definitely make again.
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.
Where can I find your recipe for Peri Peri sauce
The recipe is linked in the post: https://simply-delicious-food.com/home-made-peri-peri-sauce/
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?
Because chicken livers cook so quickly, I wouldn’t recommend cooking them and then freezing them. They might be quite tough and mealy once thawed.
Wanna try this!…What type of cream is supposed to be used here?
I used heavy / whipping cream.
easy and yummy recipe, thank u for sharing
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!
That is a wonderful comment, thank you!
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!!
I’m so happy to hear that Barry!
Love this recipe. I sub cocunut milk for the cream and an extra clove of garlic. Used to hate onion and green pepper style. But this is I crave fortnightly!
Good recipe! Very easy, very tasty!
Made it last night. OMG it was amazing !!! only thing i done different was add onions.
So happy to hear that. 🙂
Hi..this looks so delicious! Thinking of making this dish for lunch. Wondering if you have the nutritional value of the dish?
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
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.
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?
You can do either. I just blend it together.
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 🙂
How lovely, thanks so much for sharing Daina!
My husband LOVES Chicken livers and he said this was the best recipe he has ever tasted. So easy and full of spice. Thanks!
Wow, high praise. Thanks so much Jenni!
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?
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.
Just made this for dinner – Amaze! Although, I didn’t have any cream so just added more peri peri! 😛
Yum!!
I love the idea of using peri-peri sauce on chicken livers! Liver is so delicious…something people should eat more often 🙂
I agree! It’s such a great form of protein.
You make the most delicious savory dishes!!! This looks amazing!! I hope you are doing well!! xo
Thanks so much Becca! I’m doing great, I hope you are too! We’ll catch up on email soon?
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. 🙂
You must try this recipe then! It’s really super easy and so delicious.
I love chicken livers and your recipe looks so easy and tasty. This is tomorrow’s dinner, for sure!
Oh please let me know what you think once you’ve tried it!
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!
I think you’d really like this recipe Jenni!
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!
You have to make this for her Mary Ann! Thanks so much 🙂
Yummy that look delicious!
Thanks Beverley!