Peri-peri “babalas” chicken livers

Peri-peri “babalas” chicken livers

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  • 4
  • Easy
  • Carb Conscious Health conscious wheat and gluten free
  • 15 minutes
  • 20 minutes
  • Secateurs Red Blend

“Outside is calling, and it’s guaranteed to put a drink in your hand. This is the perfect ‘cure’ to make the morning after. Served with toast or even pap, it will help you feel like you again. Feel free to swap the chicken livers for ox liver.” – Mogau Seshoene


  • 500 g free-range chicken livers
  • 2 T Woolworths 11-in-1 spice
  • 2 T olive oil
  • 2 T butter
  • 1 onion, sliced
  • 1⁄2 red pepper, seeded and chopped
  • 2 t garlic, minced
  • 1 t smoked paprika
  • 1 t dried mixed herbs
  • 1 t Woolworths ghost chilli seasoning
  • 1x400 g can Woolworths Mexican-style tomatoes
  • sea salt and freshly ground black pepper, to taste
  • 1⁄2 cup cream
  • parsley, chopped, to garnish

Cooking Instructions

1. Clean the livers and season with the 11- in-1 spice. Heat the oil in a pan and fry the livers in batches for 2 minutes on each side. Remove from the pan and set aside.

2. Using the same pan, add the butter and sauté the onion, red pepper and garlic for 1 minute. Add the spices and fry until fragrant.

3. Stir in the tomatoes and season with salt and pepper.

4. Simmer for 15 minutes, then stir in the cream. Return the livers to the pan and cook for 5 minutes. Garnish with parsley.

Find more chicken recipes here. 

Photographs: Myburgh Du Plessis 

Production: Keletso Motau 
Food assistants: Lerato Motau And Ivan Masiyazi

Mogau Seshoene Recipe by: Mogau Seshoene
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Mogau Seshoene, AKA The Lazy Makoti is a cookbook author and TV star.

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