Peri Peri Chicken Livers

Paul Merrett's tasty fried chicken livers with hot peri peri sauce are quick and easy to make and delicious with garlic bread and salad
By Paul Merrett
Peri Peri Chicken Livers
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the peri peri sauce

  • ½ tsp paprika
  • 1 hot dried chilli
  • 2 bird's eye chillies
  • 2 cloves garlic
  • ½ tsp chilli powder
  • 60 ml lime juice
  • 2 tbsp cider vinegar

For the chicken livers

  • 250 g chicken livers, cleaned
  • 1 onion, sliced
  • 1 clove garlic
  • 100 ml white wine
  • 50 ml sweet chilli sauce
  • 100 ml hot piri piri sauce
  • salt and black pepper, to taste

To serve

  • garlic bread
  • green salad


1. To make the peri peri sauce, blend all the dry ingredients in a blender, or crush to a paste with a pestle and mortar, then mix in the wet ingredients. Set aside.

2. For the chicken livers, heat a pan and add a drop of oil, then fry the onions and garlic gently until they become soft.

3. Add the chicken livers and brown slightly. Stir in the sweet chilli sauce and the hot peri peri sauce. Cook for 2-3 minutes until the livers are ready and season to taste with salt and pepper.

4. Serve on top of two slices of garlic bread with a small side salad.

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