Peri-peri chicken livers

Peri-peri chicken livers

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Community Recipe


  • 1 T olive oil
  • 500 g chicken livers
  • 2 T freshly chopped mixed herbs (parsley, oreganum, thyme or whatever you have at hand)
  • 1 t salt
  • 2 T peri-peri spice
  • sourdough bread, to serve
  • 125 ml cream cheese, for serving

Cooking Instructions

Heat the olive oil in a large pan and saute the onion until soft.

Add the chicken livers and fry for 5 minutes. Add the mixed herbs, salt and peri-peri spice and cook for another 5 minutes, stirring.

Serve with toasted sourdough bread and a dollop of cream cheese.

Cook's note: peri-peri spice is readily available from supermarkets, but if you want to make your own combine:

10 – 12 finely chopped chillies, chopped finely (medium size, medium heat)

a pinch of salt

the juice of ½ lemon

100 ml olive oil

2 T garlic powder (not crushed garlic as the mixture will be too runny)

TASTE reader Nokuzola Nkula Recipe by: TASTE reader Nokuzola Nkula
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  • default
    Heather Beckett
    September 20, 2016

    Please read your recipe before you publish it.
    The Peri-peri chicken livers does not list onions under ingredients, only in the instructions and no amount is given.
    This need editing
    ’10 – 12 finely chopped chillies, chopped finely (medium size, medium heat)’