Peri-Peri "Chicken livers"

Mike Chetty


Every now and then I get the Ghalishing for per-peri chicken livers and this incredible cheap as chips meal is a real winner. It’s light and at the same time filling enough for a dinner if served over a bed of cooked rice, but it’s best with crusty bread for a lunch.(for 2 people)


★★★★★ 1 vote

10 Min
20 Min


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500 g
fresh pack of chicken livers
fresh green chili seeded and chopped
salt and freshly ground black pepper
3 Tbsp
butter, unsalted
5-10 ml
peri-peri sauce
1/4 tsp
cayenne pepper
125 ml
2 medium
onion chopped
2 clove
garlic crushed
2 stick
celery chopped
pinch cumin seeds
2 sprig(s)
coriander stems for garnish

How to Make Peri-Peri "Chicken livers"


  • 1heat butter in heavy based saucepan.
    add onion,celery,garlic and saute until onion is soft and translucent.
  • 2add spices.
    add chicken livers,and gently fry until chicken livers are just cooked.
    add cream and bring to the boil.
  • 3season to taste...garnish with coriander leaves.
  • 4serve as an entree with cocktails/drinks,or serve over fluffy cooked rice and a green salad.

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About Peri-Peri "Chicken livers"

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