Peri Peri Chicken Livers is the ultimate quick and easy meal. Chicken livers are nutritious and affordable. And they just taste super delicious! This is a spicy but succulent dish of chicken livers with a Peri Peri sauce. It is great for an entree or main meal. Serve with toasted bread, fresh bread rolls or even piping hot rice! Add these 30-minute spicy chicken livers to your midweek repertoire.

peri peri chicken liver and bread — Peri Peri Chicken Liver.

I had my first taste of this crazy yummy dish while we still lived in the U.K. It uses the same sauce I use when making Peri-Peri Chicken. For the Peri-Peri sauce itself, I have the recipe here too. Just add more chili peppers for those seeking adventure! If you’ve ever eaten chicken liver pate/mousse/spread and liked it, you will LOVE chicken livers cooked in this spicy sauce.

This recipe has turned many a chicken liver-hater into chicken liver-lovers. The key to cooking really great chicken livers is to not overcook them. 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. Chicken liver and Peri-Peri is one of the best combinations that will always win our hearts and tummies over.

The secret ingredient is always LOVE

Tips for Peri Peri Chicken Livers

The key to cooking really great chicken livers is to not overcook them.

Peri Peri Chicken Livers

This is a spicy but succulent dish of chicken livers with a Peri Peri sauce. It is great for an entree or main meal. Serve with toasted bread, fresh bread rolls or even piping hot rice!

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Course: Appetizer, Main Course

Cuisine: African

Keyword: chicken, liver, peri-peri, spicy

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: 4 People

Calories:

Author: Mia

Cost: €10

Ingredients

½ kilo chicken liver (washed and cut separately)
2 tbsp butter
2 tbsp peri peri sauce
2 cloves garlic (chopped)
¼ tsp salt
¼ tsp ground black pepper
1 tbsp lemon juice

Instructions

Cut separately and wash the chicken livers. Drain excess water and pat dry properly.
In a very hot skillet/frying pan, melt the butter and fry the chicken livers until golden brown on both sides.
When livers are cooked through. Add the garlic, salt, pepper, and peri-peri sauce and allow to fry for another minute until fragrant then add the lemon juice.
Let simmer for 5 minutes. Taste and adjust seasoning according to preference.
Serve with bread or steaming rice. Bon Appetit!