Peri-peri chicken livers

Recipe from: 10 January
recipes braai chicken livers spicy

Ingredients 18
Servings 1
Minutes 00:15


Serving Change
  • 3
    tubs of free-range chicken livers - cleaned
  • salt and cracked pepper - to taste
  • a couple of glugs of olive oil
  • a decent knob of butter
  • 1
    onion - finely chopped
  • 4
    thyme - chopped
  • 1
    chilli - finely chopped
  • 1
    peri-peri spice
  • 1
    ground cumin
  • 2
  • 1
    tomato paste
  • 1/3
    red wine vinegar
  • 3-4
    ripe tomatoes - chopped
  • 1/3
    chicken stock
  • a couple of bay leaves
  • a splash of white wine
  • juice and grated peel of 1 lemon
  • a splash of brandy (optional)


The worst thing you can do is overcook chicken livers – they end up rubbery and dry.

Season the livers with salt and pepper then flash-fry them in a pan with a splash of olive oil and butter so they’re sealed on all sides but still bloody on the inside.

Take them off the heat and set aside until later.

Next, heat olive oil in a large non-stick pan over moderate coals. Add the onion, thyme, chilli, peri-peri spice, cumin and paprika, and cook gently until the onion is soft.

Next, stir in the tomato paste and fry for about a minute. You’ll notice the onions and spices have now started sticking to the bottom of the pan, so add the red wine vinegar to deglaze the pan.

Add the chopped tomatoes, chicken stock, bay leaves, salt and pepper and a splash of white wine.

Stir and leave to simmer until you’ve got a sauce resembling a loose chutney. (This should take about 30 minutes.)

If the tomato mixture is too thick, add a couple of splashes of water to loosen it.

Add the chicken livers that have been resting on the side, along with the lemon juice and zest, brandy and sliced pickled garlic.

Simmer gently for about 10 minutes. By now the livers should be tender, but not raw, so take them off the heat, stir in a glug of good olive oil and serve with fresh naan bread – great for scooping and dipping!

Recipe exctracted from Justin Bonello's recipe book 'Road Less Travelled'.

Read more on: braai  |  chicken  |  recipes


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
1 comment
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.