Peri Peri Chicken Livers

    2 hours 15 minutes

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

    43 people made this

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (29)


    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


    Excellent chicken liver recipe! Everyone loved it, thank you for sharing!  -  06 Apr 2005  (Review from Allrecipes USA and Canada)


    I followed the recipe exactly and the livers turned out quite tasty. I did find it a little too sour though; I will tweek it a bit next time.  -  23 Feb 2010  (Review from Allrecipes USA and Canada)