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Peri Peri Chicken Livers

Classic Peri Peri Chicken Livers

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Chicken liver and peri peri is one of the most iconic combinations that will always win our hearts and tummies over.

  • Makes : 4 |

  • Prep Time : 60 mins |
  • Cook Time : 10 mins
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The Peri Peri Sauce
½ C (125 ml) olive oil + an extra glug, if needed
½ red pepper, diced
1 medium red onion, diced
10-15 birds eye chillies, de-seeded and diced (depending on how hot you like it)
5 cloves garlic, diced
1 Tbsp (15 ml) smoked paprika
2 Tbsp (30 ml) white vinegar
1 Tbsp (15 ml) sugar
juice of 1 lemon
salt and pepper
oil, for frying
2 red onions, thinly sliced
3/5 C (150 ml) double cream

The Chicken livers
½ C (70 g) flour, for dusting
salt and pepper
500 g chicken livers, cleaned
glug of oil for frying

To Serve
slices of sourdough bread, toasted and buttered
slivers red onion

The Peri Peri Sauce
Place all of the ingredients (except the cream and onion) into a large bowl and blitz with a hand blender.

Add an additional glug of olive oil if the sauce seems too thick.

Set aside until needed. Peri peri sauce gets better over time so you can make this sauce a few days in advance if you have time.

In a large frying pan over a medium heat fry the onions until they soften and begin to colour.

Add the peri peri sauce and simmer for five minutes. Remove from the heat and stir in the cream.

The Chicken Livers
Place the flour for dusting into a large bowl and season with salt and pepper.

Dredge the livers in the flour and set aside.

Heat the oil in a large frying pan over a medium-high heat.

Fry the livers until golden but still pink in the middle, about 2-3 minutes.

Add the cooked livers to the sauce and heat gently.

To Serve
Garnish with slivers of raw red onion and serve immediately with toasted sourdough bread.