Skip to main content New this month
Get the Allrecipes magazine

Peri Peri Chicken Livers

Rated as 5 out of 5 Stars

"This is another recipe we experienced while vacationing in South Africa. They serve it everywhere but finding a good version of this stuff isn't always easy. In South Africa they use Peri Peri powder instead of cayenne pepper. For me this recipe is a bit of a bust if it's not spicy enough."
Added to shopping list. Go to shopping list.

Ingredients

25 m servings 148 cals
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until soft, 5 to 7 minutes.
  2. Increase heat to high. Season onion with cayenne pepper and cook for just 10 seconds before adding the chicken livers; season with salt and black pepper. Cook and stir chicken livers until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  3. Remove the pan from heat and pour brandy over the livers. Scrape the browned bits of food off the bottom of the pan with a wooden spoon. Stir and serve immediately.

Nutrition Facts


Per Serving: 148 calories; 9.2 g fat; 4.1 g carbohydrates; 9.3 g protein; 204 mg cholesterol; 29 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

My husband is from SA and we have this dish often. I have found Nando's peri peri sauce here in the States. It makes this a perfect SA version, Mozambique style. I also used Marsala instead of b...