Chicken Livers Peri Peri

Chicken Livers Peri Peri


34 people made this

About this recipe: This is a spicy but succulent dish of chicken livers with a chilli and vinaigrette sauce. It contains brandy as the magic ingredient. It is great for a starter or main. Serve with toasted bread or with fresh bread rolls, and watch your guests mop up the gravy with the bread!


Serves: 4 

  • 450g chicken livers, trimmed and cut into bite-size pieces
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons crushed red chilli flakes
  • 2 bay leaves
  • 1 pinch salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 1 tablespoon tomato puree
  • 1 tablespoon Worcestershire sauce
  • 125ml chicken stock
  • 1 tablespoon brandy

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Place chicken livers in a large bowl, and pour in 3 tablespoons olive oil, vinegar and lemon juice; season with garlic, cumin, coriander, chilli flakes, bay leaves, salt and pepper. Stir together, and refrigerate for 1 to 2 hours.
  2. Remove livers to a bowl, and reserve marinade.
  3. Heat 1 tablespoon olive oil and butter in a large frying pan over medium heat. Stir in onion, and cook until tender, about 7 minutes. Increase heat to medium-high, and stir in chicken livers; cook for 2 minutes, being careful not to overcook the livers. Stir in the tomato puree, Worcestershire sauce, chicken stock and the reserved marinade. Simmer gently for 5 minutes. Pour in brandy, and heat through.

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