Peri Peri Chicken Livers

    Peri Peri Chicken Livers


    30 people made this

    Spicy and succulent, these chicken livers are bound to please all daring meat eaters! Serve with fresh bread rolls.

    Serves: 4 

    • 500g chicken livers, trimmed and cut into bite-size pieces
    • 4 tablespoons olive oil
    • 3 tablespoons red wine vinegar
    • juice of 1 lemon
    • 2 cloves garlic, crushed
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 2 teaspoons crushed chilli
    • 2 bay leaves
    • 1 pinch salt and freshly ground black pepper to taste
    • 20g butter
    • 1 medium onion peeled and chopped
    • 1 tablespoon tomato paste
    • 1 tablespoon Worcestershire sauce
    • 1/2 cup chicken stock
    • 1 tablespoon brandy

    Preparation:2hours  ›  Cook:15min  ›  Ready in:2hours15min 

    1. Place chicken livers in a large bowl, and pour in 3 tablespoons olive oil, vinegar and lemon juice. Season with garlic, cumin, coriander, chilli flakes, bay leaves, salt and pepper. Stir together and refrigerate for 1 to 2 hours.
    2. Remove livers to a bowl and reserve marinade.
    3. Heat remaining olive oil and butter in a large frypan over medium heat. Stir in onion and cook until tender, about 7 minutes.
    4. Increase heat to medium-high stir in chicken livers and cook for 2 minutes, being careful not to overcook the livers.
    5. Stir in the tomato paste, Worcestershire sauce, chicken stock and the reserved marinade. Simmer gently for 5 minutes. Pour in the brandy, and heat through.

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    Reviews (1)


    I just make it... And it's really delicious.. I was all day through different recipies and I am happy I found this one. I have add some ginger and green onions.. Taste is soft spicy and amazing,, - 16 Aug 2012

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