Peri-peri chicken livers

Peri-peri chicken livers: A spicy meal with fresh bread. Photo by Carla Zinkfontein

Peri-peri chicken livers: A spicy meal with fresh bread

Get a spicy dinner ready for the heat lovers in your family. This peri-peri chicken livers recipe is perfect with some fresh bread.

Peri-peri chicken livers

Peri-peri chicken livers: A spicy meal with fresh bread. Photo by Carla Zinkfontein

When it’s time to get cooking for your family, you need to change it up sometimes. There’s a dish that always gets you salivating when you’re at the restaurant and it’s chicken livers on the starters menu. However, you can have as much as you want at home and you’ll have a much better bread by your side that isn’t thin slices of brown bread. These peri-peri chicken livers are spicy and great with some steaming fresh rolls for dinner.

Peri-peri chicken livers suggestions

Not only are chicken livers really tasty and quite different from your usual chicken recipe, it’s also healthy as they’re packed with iron and protein. Not everybody likes the texture but you can break the livers up a bit to make each bite perfect. Fresh Portuguese bread rolls, ciabatta or French baguette are the best sides with each bowl of your chicken livers. You can adjust the spiciness to everybody’s preference as you cook and add some more yoghurt to turn it down if you went too hot.

ALSO READ: Spicy chicken livers with mushrooms and cream soup

Get a spicy dinner ready for the heat lovers in your family. This peri-peri chicken livers recipe is perfect with some fresh bread.

Peri-peri chicken livers recipe

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Recipe by Carla Zinkfontein Course: MainCuisine: GlobalDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

45

minutes
Total time

55

minutes

Ingredients

  • 30 ml 30 oil for frying

  • 1 1 onion, finely chopped

  • 1 1 red pepper, diced

  • 500 g 500 chicken livers

  • 1 tbsp 1 crushed garlic

  • 2 tsp 2 paprika

  • 2 tsp 2 chili flakes

  • 45 ml 45 plain yogurt

  • 50 ml 50 peri-peri sauce

  • 2 2 tomatoes, grated (or one can of chopped tomatoes)

  • 1 tbsp 1 chicken seasoning

  • 100 ml 100 chicken stock

Method

  • Heat oil in a saucepan over medium heat.
  • Brown the chicken livers and set aside.
  • Fry the onions and peppers until soft before adding the garlic and frying for 30 seconds before adding the paprika, chilli flakes and chicken spice.
  • Add the livers back as well as the stock, yoghurt, tomatoes and peri-peri sauce.
  • Simmer for 30 minutes or until livers are tender and don’t resist a knife going through one of the bigger pieces.
  • Optional
  • You can break the livers apart if somebody doesn’t enjoy the texture.

Notes

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