A bowl of chicken livers with a fork
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Peri Peri Chicken Livers

Deliciously creamy chunks of chicken livers smothered in a chilli flavoured tomato and onion sauce.
Prep Time20 mins
Cook Time30 mins
Course: Appetizer, Main Course
Cuisine: Any, South African
Servings: 2 as main or 4 as starter
Calories: 248kcal
Author: VJ


  • 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 Chilli 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)


  • 50 ml Knorr or Nandos peri peri sauce INSTEAD of the dried chilli flakes


  • 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 the tomatoes and the remainder of the ingredients. Make sure you add all the tomato juice.
  • 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


This recipe does not need any additional liquid.  There should be sufficient liquid coming from the tomatoes.  If you have overripe tomatoes they will be ideal to use.
If you are using shop-bought peri peri sauce, then OMIT THE CHILLI.
I have specified 30 minutes as the simmering time.  You can simmer for longer if needed - the ideal is to reduce the liquid from the tomatoes by about half.  
If you want to make a bigger batch of this so that you can freeze it (it freezes beautifully) then just double up on all the ingredients except the chilli. 
Use your own judgment on how much chilli you will need.  My rule with chilli is -  add less at the beginning, then taste, then add more if needed.  Remember, you can put it in but you can't take it out.
The best way to do a taste test is to take a piece of bread and dip it in the sauce.  That way you get a feel for what the heat will be like when it is served.
Calories have been for one serving as a starter.  It does not take into account the bread that may be served alongside the chicken livers