Peri Peri Chicken Livers

With Portuguese roots, a popular staple served throughout South Africa, these chicken livers are spicy, juicy and flavour-packed with a creamy tangy peri peri sauce. You can add 125 ml of chicken stock for more gravy if you prefer. The dish makes an excellent entrée or lunch served with rye bread or steamed rice and vegetables. It’s budget friendly and super nutritious.
For peri peri sauce, use the red chillies that are available to you. I have used a mixture of dried kashmiri chillies and bird eye chillies. If you want a really spicy sauce, then use more bird eye chillies. Skip the soaking step if you use fresh chillie.

	Peri Peri Sauce
2 tbsp Ghee 500 g Chicken livers, trimmed 2 Large garlic cloves, peeled and finely chopped 1 tbsp Freshly squeezed lemon juice 1 tbsp Red wine vinegar 125 ml Heavy cream Sea salt and black pepper 1 tbsp Brandy 1 tbsp Chopped chives or parsley	7 Dried Kashmiri red chillies (or fresh one) 8 Dired bird eye chillies (or fresh one) 8 Garlic cloves, peeled 15 g Cilantro or parsley, chopped 1 tbsp Red wine vinegar or lemon juice 60-80 ml Olive oil (depends on the thickness you like) Sea salt

Remove the stems from the dry red chillies. Slit the chillies and shake them to remove the seeds. Soak the chillies in some hot water for 15 minutes. Place all the ingredients in a blender or food processor and blend or process to a smooth and fine consistency. Store the Peri Peri sauce in an airtight container in the refrigerator for up to 2 weeks.
Heat a large skillet with ghee until hot over high heat. Sear the chicken livers for 4 minutes until browned, turning once. Add the finely chopped garlic and 4 tablespoons of peri peri sauce. Stir for a minute before adding the lemon juice, red wine vinegar and heavy cream. Season with salt and pepper and then simmer for 3-4 minutes, taking care not to overcook the chicken livers.
Perfectly cooked chicken livers should be creamy inside and still slightly pink, but not bloody. Pour in brandy, garnish with chopped chives or parsley and serve with bread or steamed rice and vegetables.

6 comments:

Tom 6/11/25 12:39: ...Angie, I've never had chicken livers!
DEZMOND 6/11/25 13:20: The bread looks nice and orange, what is it with?
Linda's Relaxing Lair 6/11/25 13:52: I do like chicken livers.
Lola Martínez 6/11/25 14:38: Los higaditos de pollo me gustan, aunque no tan picantes, no sé si este plato lo comería pero eso no significa que no esté bien hecho y quede muy rico.
Federica Simoni 6/11/25 15:53: che bontà questo piatto!
Pantherka 6/11/25 17:21: This will be a treat.