Creamy Chicken Livers Peri Peri

Creamy Chicken Livers Peri Peri

I am South African, and this is a dish served in most Restaurants here as a starter. We often have it at home on a Sunday night as a main course.

Cathy Roets-Richter


4 servings
  1. 500 grams Chicken livers
  2. 1 large Onion chopped
  3. 1 medium Red pepper seeds removed and chopped
  4. 3 Bay leaves
  5. 1 Fresh lemon juice from 1 lemon
  6. 1 1/2 tsp Cumin
  7. 1 tsp Fresh coriander finely chopped
  8. 1 Chili chopped ( or 1/2 teaspoon peri peri spice)
  9. 250 ml Fresh cream
  10. 1 Splash brandy ( not too much or it turns bitter)
  11. 1/4 dash Worcester sauce
  12. 2 tbsp Tomato purée
  13. Salt to taste
  14. 1 tbsp Crushed garlic
  15. 1 tbsp Olive oil
  16. 1 tbsp Butter. (NOT MARGARINE)


30 mins
  1. Heat olive oil and butter. Sauté onion. When glassy add garlic

  2. Add chicken livers and brown.

  3. Add red pepper and all the spices and bay leaves

  4. Add lemon juice to the pan

  5. Add cream. Turn the heat down and simmering for 15 minutes. Don't over cook the livers.

  6. Just before serving add the brandy and heat through.

  7. Serve with crusty rolls or your favourite fresh crusty bread toasted

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