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).
Ingredients
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
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.
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.
