Name: Chicken Livers Peri Peri Classic
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: South African
Ingredients: 8 African bird's eye chilies, stemmed; 4 cloves garlic, peeled; 1 small red bell pepper, chopped; 1/4 cup red wine vinegar; 2 tbsp fresh lemon juice; 1 tsp smoked paprika; 1 tsp dried oregano; 1/2 tsp fine salt; 1/4 cup olive oil; 500 g fresh chicken livers, trimmed and patted dry; 2 tbsp butter; 1 large onion, thinly sliced; 2 ripe tomatoes, finely chopped; 2 bay leaves; 1/2 tsp black pepper; 2 tbsp chopped fresh parsley; splash of red wine vinegar to finish

A beloved South African classic featuring tender chicken livers simmered in a fiery homemade peri peri sauce with chilies, garlic, and vinegar. Served as a hearty starter with crusty bread or over soft maize meal, this dish balances intense heat with rich, iron-packed offal.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

315 kcalCalories
18 gFat
5 gSaturated Fat
9 gCarbs
2 gFiber
4 gSugar
27 gProtein
420 mgSodium
480 mgPotassium
45 mgCalcium
9 mgIron
38 mgVitamin C
8400 mcgVitamin A

Ingredients

For the peri peri sauce

8 African bird's eye chilies, stemmed
4 cloves garlic, peeled
1 small red bell pepper, chopped
1/4 cup red wine vinegar
2 tbsp fresh lemon juice
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp fine salt
1/4 cup olive oil

For the livers

500 g fresh chicken livers, trimmed and patted dry
2 tbsp butter
1 large onion, thinly sliced
2 ripe tomatoes, finely chopped
2 bay leaves
1/2 tsp black pepper
2 tbsp chopped fresh parsley
splash of red wine vinegar to finish

Directions

Make the peri peri sauce by combining chilies, garlic, red bell pepper, red wine vinegar, lemon juice, smoked paprika, oregano, salt, and olive oil in a blender. Puree until smooth and slightly thick, about 30 seconds.
Heat butter in a large heavy skillet over medium heat. Add the sliced onion and cook, stirring often, until soft and golden brown, about 6 minutes.
Stir in the chopped tomatoes and bay leaves. Cook until the tomatoes break down into a thick, jammy sauce, about 4 minutes.
Pour in the peri peri sauce and simmer gently for 3 minutes to meld the flavors, then push the sauce to one side of the pan.
Season the chicken livers with black pepper and a pinch of salt. Place them in the cleared side of the skillet in a single layer. Sear for 2 minutes per side until deeply browned on the outside but still slightly pink in the center.
Stir everything together, coating the livers in the sauce, and cook for 1 more minute. Add a small splash of red wine vinegar to brighten the dish.
Remove the bay leaves, scatter the chopped parsley over the top, and serve immediately with crusty Portuguese-style rolls or soft maize porridge.

Cook’s Notes

For a milder flavor, soak trimmed livers in cold milk for 30 minutes before cooking; pat thoroughly dry before searing.
Always remove chili seeds and membranes if you are sensitive to heat; the chilies provide the signature fiery kick of authentic peri peri.
Do not overcook the livers: they should remain slightly pink inside for a creamy, tender bite; they continue cooking off the heat.
The peri peri sauce keeps refrigerated in a sealed jar for up to 2 weeks and improves in flavor after a day, so make it ahead when possible.
Traditional accompaniments include soft white bread, pap (maize meal porridge), or a crisp green salad to balance the heat.