Peri-peri chicken livers
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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 they taste damn good.
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 that chicken livers do. Chicken livers are very high in protein and iron and contain a range of vitamins and minerals. They are thus 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 chicken livers cooked in this spicy peri-peri sauce. I have turned many a chicken liver-hater into chicken 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 and honestly, who even has time for that? 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.
- 2 tablespoons butter
- 500 g 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
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In a very hot skillet/frying pan, melt the butter and fry the chicken livers until golden brown on both sides.
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Add the garlic and peri-peri sauce and allow to fry for another minute until fragrant then add the lemon juice and cream.
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Season with salt and pepper and allow to simmer for 5-7 minutes.
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Serve with crusty bread.
Peri-Peri sauce
Peri-Peri chicken salad
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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!