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Chicken Livers ‘Peri Peri’

  • Author: Carol Green


1 Lb Chicken livers 

1 medium Yellow Onion, small dice 

2 cloves Garlic, finely diced 

1/2 cup Chicken Stock 

1/4 cup fortified wine such as Madiera, Port or Sherry 

1 cup Tomato Purée 

1 heaped tsp. ‘Peri Peri’ spice blend 

Salt & Pepper to taste 

Ghee for cooking 

Parsley or Chives, diced and Sourdough Bread to serve. 


Rinse the chicken livers, and carefully separate the lobes and trim away excess fat and skin. Dry well on paper towels, the chicken livers will not brown well if they are not dry. 

Season with salt and pepper. 

Heat a heavy skillet over high heat, add a little ghee, quickly add the chicken livers and brown well, turning once, do not overcook. Remove to a plate, they will not be fully cooked at this stage. 

Turn the heat down to medium high, add a little more ghee to the pan, add the onions and sauté until well caramelized, this process will take about 10 minutes. 

About halfway through, add the garlic. 

If the onions stick to the pan add little splashes of water to release, the liquid will cook off and the onions caramelize. 

Add the spice, briefly sauté and deglaze the pan with the fortified wine. Allow the wine to cook down by half, add the chicken stock  and tomato purée , and return the chicken livers to the pan. Turn the heat down low, cover and simmer until chicken livers are just cooked through, two or three minutes, they should still be pink in the middle (do not overcook!) 

Adjust the seasoning, top with chopped parsley or chives and serve with crusty sourdough bread.