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This Peri Peri chicken livers recipe is a flavor-packed treat of perfectly seasoned protein with spicy and sweet flavors and a tangy creamy sauce. It is lovely for breakfast or a light meal with toasted bread.
There are a few things most 90’s kids wouldn’t touch, and for me, chicken livers were definitely on that list. I never imagined they’d become one of my favorite meals! For years, I wouldn’t go near them, but one day, while having breakfast at Mugg & Bean, I finally decided to try my Tietie’s peri-peri chicken livers. That might have been one of the best food decisions I’ve ever made because since then, I’ve been hooked.
My Tietie, Razena Schroeder, always orders Peri Peri chicken livers when we go to Mugg & Bean. Every time, I’d cringe as she enjoyed each bite, and I’d make a snide comment. She’d just say, “You don’t know what you’re missing,” and she was right! Now I know what I missed out on all those years.
During the Covid lockdown, I started making peri-peri chicken livers at home. I got a recipe from a friend and have been experimenting ever since. My aunt, who used to cook chicken livers regularly, now leaves it to me, which gives her more time to relax. She’s not complaining!
The chicken livers are crispy on the outside but still tender and creamy inside, thanks to a quick sear in a hot pan. The peri peri sauce is rich and velvety, with the perfect balance of smoky paprika, a little kick of chili, and a touch of honey sweetness. You’ve got the heat from the peri-peri sauce, but the cream smooths everything out, making it feel indulgent without being too spicy. The fresh lemon juice and balsamic vinegar add a zesty tang, while the coriander brings a fresh pop of color and flavor to round things off. Plus, scooping it all up with toasted baguette? Pure comfort!
I’ve tried several versions, but this one’s my favorite. It’s creamy, spicy, and perfectly balanced, without being too rich. I marinate the chicken livers for about 15 minutes in lemon juice, salt, and pepper before frying them. You can even add some of the peri peri marinade at this point. We use our own fiery garlic peri peri marinade recipe as the store bought peri peri sauces and marinades contain too many useless ingredients.
Once the sauce is ready, I add the livers back in and let them cook for another five minutes. The best way to serve them is with toasted or garlic baguette. It’s delicious and so satisfying. Peri-peri chicken livers make a great breakfast, brunch, or lunch, and trust me, one bite will have you coming back for more!+
This Peri Peri chicken livers recipe is a flavor-packed treat of perfectly seasoned protein with spicy and sweet flavors and a tangy creamy sauce. It is lovely for breakfast or a light meal with toasted bread.
There are a few things most 90’s kids wouldn’t touch, and for me, chicken livers were definitely on that list. I never imagined they’d become one of my favorite meals! For years, I wouldn’t go near them, but one day, while having breakfast at Mugg & Bean, I finally decided to try my Tietie’s peri-peri chicken livers. That might have been one of the best food decisions I’ve ever made because since then, I’ve been hooked.
My Tietie, Razena Schroeder, always orders Peri Peri chicken livers when we go to Mugg & Bean. Every time, I’d cringe as she enjoyed each bite, and I’d make a snide comment. She’d just say, “You don’t know what you’re missing,” and she was right! Now I know what I missed out on all those years.
During the Covid lockdown, I started making peri-peri chicken livers at home. I got a recipe from a friend and have been experimenting ever since. My aunt, who used to cook chicken livers regularly, now leaves it to me, which gives her more time to relax. She’s not complaining!
The chicken livers are crispy on the outside but still tender and creamy inside, thanks to a quick sear in a hot pan. The peri peri sauce is rich and velvety, with the perfect balance of smoky paprika, a little kick of chili, and a touch of honey sweetness. You’ve got the heat from the peri-peri sauce, but the cream smooths everything out, making it feel indulgent without being too spicy. The fresh lemon juice and balsamic vinegar add a zesty tang, while the coriander brings a fresh pop of color and flavor to round things off. Plus, scooping it all up with toasted baguette? Pure comfort!
I’ve tried several versions, but this one’s my favorite. It’s creamy, spicy, and perfectly balanced, without being too rich. I marinate the chicken livers for about 15 minutes in lemon juice, salt, and pepper before frying them. You can even add some of the peri peri marinade at this point. We use our own fiery garlic peri peri marinade recipe as the store bought peri peri sauces and marinades contain too many useless ingredients.
Once the sauce is ready, I add the livers back in and let them cook for another five minutes. The best way to serve them is with toasted or garlic baguette. It’s delicious and so satisfying. Peri-peri chicken livers make a great breakfast, brunch, or lunch, and trust me, one bite will have you coming back for more!
Here are some tips to make sure your Peri Peri chicken livers turn out deliciously every time
By following these tips, you’ll enhance the flavors and textures of the dish, making your Peri Peri chicken livers a memorable meal.
- Clean Thoroughly: Always start by thoroughly cleaning the chicken livers, removing any fat and sinew. This ensures that the livers have a nice texture and no bitter bits.
- Marination: Marinate the livers in salt and pepper before cooking to enhance their flavor. Even a short marination time of 15 minutes can make a difference.
- Control the Heat: When frying the chicken livers, ensure your pan is hot enough to sear the outside quickly without overcooking the inside. They should be slightly pink in the middle when you take them off the heat. This step is crucial to keep them tender.
- Saute Onions Until Golden: Take the time to sauté the onions until they are nicely golden brown. This caramelization adds a depth of sweetness that balances the spiciness of the peri-peri sauce.
- Balance the Spices: After adding the spices to the onions, cook them just long enough to release their flavors without burning. Burnt spices can turn the dish bitter.
- Creamy Consistency: Allow the cream in the sauce to thicken before adding the peri-peri marinade and honey. This helps in creating a rich and smooth sauce that coats the livers nicely.
- Adjust Seasoning with Acid: The addition of lemon juice not only brightens the dish but also helps balance the richness of the livers and cream. Adjust the amount according to your taste preference for more or less tang.
- Final Touch of Freshness: Stir in the freshly chopped coriander or parsley right at the end to preserve its vibrant color and flavor, which adds a fresh contrast to the warm, spicy sauce.
- Serve Immediately: Chicken livers are best enjoyed when fresh and hot from the pan. Serve them immediately with a toasted baguette or toasted ciabatta to soak up the delicious sauce.
Sear the Livers
Saute the Onions and Spices
Make the sauce
Combine
Check out the following delicious breakfast and brunch recipes if Peri Peri chicken livers is not your thing:
- Homemade Farmhouse White Bread recipe
- Shakshuka – Poached eggs in spicy tomato sauce
- Almond and Coconut breakfast pancakes
- Creamy Breakfast Mieliepap recipe (Maize meal porridge)
- Mature Cheddar Cheese and Chive muffins
- 30 day Raisin Bran muffins
Creamy Peri Peri Chicken livers recipe
Equipment
Ingredients
- 500 gram chicken livers (trimmed and cleaned)
- 2.5 ml salt, add more to taste
- 5 ml crushed black peppercorns
- 170 grams onion, finely chopped (1 medium onion)
- 15 ml fresh minced garlic
- 7.5 ml smoked paprika
- 5 ml chili powder
- 250 ml fresh cream
- 15 ml white balsamic vinegar
- 400 ml peri-peri sauce or marinade
- 22.5 ml honey
- 15 ml lemon juice half a lemon
- coriander leaves or parsley
- olive oil or ghee for frying
Instructions
- Remove any fat and sinew from the chicken livers, then pat them dry with a paper towel.
- Season with salt and pepper, and let marinate in the fridge for 15 minutes.
- Heat a little oil in a pan over high heat. Fry the chicken livers for 2-3 minutes on each side until they're crisp on the outside but still slightly pink in the middle. Remove and set aside.
- In the same pan, sauté the chopped onions until golden brown. Add the minced garlic, smoked paprika, and chili powder, stirring until the spices are fragrant and well combined.
- Pour in the fresh cream and white balsamic vinegar, stirring until the cream begins to thicken.
- Add the peri-peri sauce and honey, then mix thoroughly and let it cook until the sauce reduces and thickens further.
- Add the cooked chicken livers back into the pan, along with the lemon juice. Stir everything together and cook on low heat for 5 minutes until the livers are warmed through.
- Stir in the chopped coriander leaves and give it a final mix.
- Serve hot with toasted baguette or garlic bread.
Nutrition
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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Love Chicken Livers so this is a certain for me. Thanks!