Name: Peri-Peri Chicken Livers
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Ingredients: 500–600 g chicken livers (cleaned and trimmed); 2 tablespoons olive oil ((or butter)); 1 medium onion (finely chopped); 2 cloves garlic (minced); 1 red bell pepper (finely diced (optional, for sweetness)); 2–3 tablespoons peri-peri sauce ((store-bought or homemade; adjust to spice level)); 1 teaspoon smoked paprika; ½ teaspoon ground cumin ((optional)); 2 tablespoons tomato paste (or 1 medium tomato, finely chopped); ½ lemon juice; Salt and black pepper (to taste); handful fresh parsley (chopped or coriander)

Peri-Peri Chicken Livers

Peri-peri Chicken Livers is a flavorful dish made with chicken livers cooked in a spicy, tangy sauce that gets its signature kick from peri-peri (or piri-piri) — a type of chili pepper originally from Africa, but also popularized in Portuguese and Southern African cuisines.

Here's what typically goes into it:

Chicken livers — soft, rich, and slightly earthy in flavor.

Peri-peri sauce — usually a blend of chili, garlic, vinegar or lemon juice, oil, paprika, and herbs.

Onions and peppers — often sautéed to add depth and sweetness.

Seasonings like salt, pepper, and sometimes a hint of tomato for richness.

The result is a spicy, savory, and slightly tangy dish that pairs beautifully with bread, rice, or even chips (fries).

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Prep Time 10

Cook Time 15

Total Time 30

Course Appetizer, Dinner, Main Course

Cuisine African, Mediterranean, Portuguese

Servings

Calories 244 kcal

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Ingredients

500–600 g chicken livers cleaned and trimmed
2 tablespoons olive oil (or butter)
1 medium onion finely chopped
2 cloves garlic minced
1 red bell pepper finely diced (optional, for sweetness)
2–3 tablespoons peri-peri sauce (store-bought or homemade; adjust to spice level)
1 teaspoon smoked paprika
½ teaspoon ground cumin (optional)
2 tablespoons tomato paste or 1 medium tomato, finely chopped
½ lemon juice
Salt and black pepper to taste
handful fresh parsley chopped or coriander

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Instructions

Rinse and pat dry the liver. Trim off any sinew. Season lightly with salt and pepper.
Heat olive oil in a large skillet over medium heat. Add the onion and cook for about 3–4 minutes until soft and translucent. Add the garlic and bell pepper. Sauté another minute until fragrant.
Stir in the tomato paste, smoked paprika, cumin, and peri-peri sauce. Let it cook for a minute so the flavors come together.
Add the chicken livers to the pan. Cook for about 5–7 minutes, turning occasionally, until browned outside but still tender inside. Avoid overcooking—they can turn grainy if cooked too long.
Squeeze in the lemon juice and stir. Taste and adjust seasoning (add more peri-peri for extra heat or a touch of sugar if too tangy).
Sprinkle with chopped parsley. Serve hot with crusty bread, rice, or fries.

For a creamy twist, stir in a dollop of cream or a splash of coconut milk at the end to mellow the heat.

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Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 244kcal (12%)Carbohydrates: 8g (3%)Protein: 22g (44%)Fat: 13g (20%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 431mg (144%)Sodium: 325mg (14%)Potassium: 497mg (14%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 15151IU (303%)Vitamin C: 66mg (80%)Calcium: 28mg (3%)Iron: 12mg (67%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword chicken, comfort food, quick, spicy

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Peri-Peri Chicken Livers