Peri Peri Chicken Livers


29 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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