Peri Peri Chicken Livers – tender chunks of chicken livers, swimming in a tomato and onion gravy, spiced up with chili. Grab your crusty breadroll and dive right in.
Peri Peri Chicken Livers
Peri Peri Chicken Livers is a traditional South African starter, served in restaurants all over the country, and if you like hot and spicy food, you are going to love this dish.
It is served in a soup bowl, accompanied by a crusty Portuguese roll. The chicken livers are swimming in a mouthwatering sea of tomatoes and onion sauce, liberally flavoured with peri peri chili. Instead of a breadroll, you could serve this dish with slices of Irish seeded bread.
To eat it you break chunks of the breadroll and dip it into the sauce. The chicken livers are usually cut small enough to just spear with your fork. No knife needed. It is not really an elegant dish to eat, but oh my goodness – the taste is out-of-this-world.
I’ve been known to order two peri peri starters at once and eat them both instead of a main meal!
I know a lot of people turn their noses up at chicken livers (urgh – I don’t like liver), but believe me, once you have tried them you will be converted. They have a lovely creamy, buttery taste, and do not taste ‘livery’ at all.
What is Peri Peri?
In case you are wondering what Peri Peri is, it is a hot red chili pepper, similar to a Bird’s Eye Chili. It is cultivated in South Africa and the adjoining southern African countries. The word Peri is Swahili for pepper, so peri peri becomes pepper pepper, or strong pepper, the duplication of the word being used as an intensifier.
In South Africa, you can buy a bottle of readymade Peri Peri Sauce, the most popular being made by Knorr, or Nandos. I always kept a bottle of this in my kitchen so I could whip up a batch of chicken livers at a moment’s notice. About a quarter of a bottle (approximately 50 ml) is normally enough to flavour your chicken livers. Unfortunately, it’s not so easy to source this in England, even at the South African shops, so I’ve had to improvise a little with the ingredients and make this recipe without the benefit of this sauce.
I made these many times when we were entertaining. If we were having a barbeque (the traditional sort where the meat only gets cooked once the beer is finished) then I would always make sure there was a huge dish of these to stave off the hunger pangs. I’d get people coming inside with empty plates – ‘got any more of those chicken livers?‘. Luckily I always did.
Ingredients for Peri Peri Chicken Livers
Whenever I read a recipe I like to have a look at the ingredients to see whether I have everything I need. To make it easy for you – I’ve listed the ingredients below. You can get the complete instructions for making peri peri chicken livers in the printable recipe card at the end of this post.
- Fresh Chicken Livers you can use frozen if you can’t get hold of fresh, just defrost them before using.
- Onions (roughly chopped)
- Tomatoes (roughly chopped and retain the juice) approximately the same amount of tomatoes by volume as the onions
- Salt – this is optional – just add to your own taste.
- Sugar – I always add a small amount of sugar when cooking with tomatoes to bring out the flavour
- Dried Chili Flakes (use your own judgment – add more if you like it extra spicy, or add less for a milder taste).
- Worcestershire Sauce
- Tomato Paste (or puree)
- Garlic – finely minced (or you can substiute with a teaspoon or garlic paste )
- Sunflower Oil (for sweating the onion)
How to make Peri Peri Chicken Livers
Prepare the ingredients
First of all you should prepare your ingredients:
- Rinse the chicken livers in cold water and pat dry on kitchen paper
- Chop the chicken livers into bite-sized pieces, discarding any bits of sinew.
- Chop the tomatoes and onions into a chunky dice. Aim for a 1cm to 2cm dice, but don’t be too particular about getting everything the same size. The tomato mostly cooks away into the sauce, and the onions become lovely and soft and translucent.
- If you have overripe tomatoes, so much the better. You need as much liquid as possible from the tomatoes because they provide all the liquid for this dish. Make sure to keep all the liquid along with the chopped tomatoes
- If you are using fresh garlic cloves, chop them as finely as you can with a sharp knife, or use a garlic press to mince the garlic
Cook the peri peri chicken livers
The next step is to cook it all:
- Heat 2 tablespoons sunflower oil in a wok or large frying pan, add the onion and garlic and fry gently over a low heat to soften. It is important not to let the garlic brown or you may get a bitter taste.
- Add the chicken livers and continue frying, stirring all the while, until they are no longer pink.
- Add the rest of the ingredients, give it a good stir and bring to the boil.
- Turn the heat down to a low simmer, put the lid on the pan and leave it for at least 30 minutes.
- Check for flavour. If you find that it doesn’t have enough ‘bite’ add a little more chili.
- Check occasionally to make sure it is not boiling dry. If it does start to dry out then add a splash of water to keep it moist.
- The lowest setting on my stovetop is ideal, but yours may be stronger, so keep checking. The aim is to reduce the liquid from the tomatoes by about half.
This recipe will feed 4 as a starter, and 2 as a main meal. If you want to make a bigger batch then just double the quantities of everything except the chili. Use your own judgment on this. Remember, you can put it in but you can’t take it out.
I like to taste and adjust as I go along. The best way to do this is to take a small piece of bread and dip in in the sauce in the pan. That way you get a feel for what the final flavour will be, and how hot the chili has made it.
Serve with plenty of crusty bread to mop up the delicious juices. Or perhaps you’d like to try it with Seeded Irish Soda Bread.
Can I freeze peri peri chicken livers?
Yes, these freeze beautifully. Just ladle the livers into suitable containers and pop in the freezer.
To defrost you can use the defrost setting on your microwave or tip the frozen livers into a pan and heat gently on the stove to defrost, stirring occasionally.
Once defrosted, place in a saucepan on the stove over a gentle heat and leave until it is piping hot.
Convert grams to cups
To help you convert your recipe measurements, I have created a handy Cookery Conversion Calculator which will convert ingredients between grams, ounces, tablespoons, cups and millilitres. I hope you will find it useful.
If you live at a high altitude you may find you need to adjust your baking recipes to compensate for this. You can read about how to do this in this post on baking at high altitudes.
Pin for later
Why not pin this recipe for peri peri chicken livers to your pinterest board so you can make it later. Just click the image below.
This recipe was number 8 on my top 10 recipes for December 2019.
Recipe – Peri Peri Chicken Livers
Peri Peri Chicken Livers
(Click the stars to rate this recipe)Print recipe Leave a comment
- Sharp Knife
- Chopping Board
- Wok or large frying pan
- 250 g Fresh Chicken Livers you can use frozen if you can't get hold of fresh
- 2 large Onions (roughly chopped)
- 4 large ripe Tomatoes (roughly chopped and retain the juice) approximately the same amount by volume as the onions
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 teaspoon Dried Chili Flakes (use your own judgment)
- 3 Tablespoons Worcestershire Sauce
- 2 Tablespoons Tomato puree (or tomato paste)
- 1 clove garlic (or you can use garlic paste)
- 1 to 2 Tablespoons Sunflower Oil (for sweating the onion)
- Rinse the chicken livers in cold water
- Chop the chicken livers into bite-sized chunks, discarding any bits of sinew
- Roughly chop the onions and tomatoes into approximately 1cm dice
- Heat the oil in a wok or large frying pan (with a lid)
- Add the onion and garlic and saute until the onion is translucent. Do not allow to brown
- Add the chicken livers and continue frying with the onion until they change colour and are no longer pink
- Add all the remaining ingredients. Make sure you add any juice that resulted from chopping the tomatoes.
- Bring to the boil and then reduce the heat to a simmer.
- Simmer on the lowest heat you can get, with the lid on, for at least 30 minutes until the tomatoes have broken down and formed a rich gravy with the onions. The liquid from the tomatoes should be reduced by about half.
- Serve with crusty rolls or chunks of bread to mop up all the delicious gravy
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
If you made this recipe and enjoyed it, please don’t forget to give me a star rating in the comments below. And if you’d like to get in touch, you can email me on firstname.lastname@example.org. I’d love to hear from you. And don’t forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!
If you’d like to continue browsing, just click on this link to all my recipes.