Peri peri chicken livers

YUMMMMM! Creamy, spicy goodness.
This recipe serves 2.




  • 4 T butter
  • 1 big onion (sliced)
  • 4 cloves garlic (chopped)
  • 250g free range chicken livers
  • 1 red pepper
  • 80ml cream
  • sliced jalapeno chillies (to taste)
  • dried chilli flakes (to taste)
  • 1/2 cup white wine
  • 1 cup tomato puree
  • 2T olive oil
  • salt and pepper
  • fresh basil (half packet)
  • 2T lemon juice


  • Melt the butter in a pan on a low medium heat, add sliced onions and cook slowly until sweet and soft (30-40 minutes)
  • Add the garlic and fry for another minute
  • Turn the heat up and add the wine, simmer until reduced by half
  • Add the tomato puree, lemon juice and red pepper and leave on a low heat to simmer
    Wash chicken livers and pat dry
  • Season with salt and pepper and rub the olive oil over them
  • Heat up a heavy based pan to super hot
  • Drop in the chicken livers (don’t touch them)
  • Turn over with a fork after 1.5 minutes and fry on the other side for approx the same time (until browned nicely on both sides)
  • Reduce the heat and add the sauce to the pan; add the cream and chilli and simmer for a few minutes
  • Serve with fresh basil

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s