Peri peri chicken livers are delicious and many of us South Africans love to cook them for our families, they’re also packed with iron and goodness!

Here’s a simple and easy to follow recipe, enjoy!


450g chicken livers, cleaned

1 tablespoon of olive oil

1 tablespoon butter

1 large onion, chopped

1/2 cup red bell pepper, diced

1 tablespoon finely chopped garlic (2 large cloves)

1 teaspoon salt

1 teaspoon black pepper

1/2 tablespoon Worcestershire sauce

2 tablespoons tomato paste

1 teaspoons cumin

1 1/2 teaspoons paprika

1 teaspoon peri peri chilli powder OR fresh chopped red chilli

2-3 bay leaves

1/4 cup fresh lemon juice

1/2 cup (min) to 3/4 cup (max) heavy cream


Heat butter and olive oil in a large pan over medium heat. Sauté the onions for 3 minutes, add garlic and chicken livers. Sauté until chicken livers are browned, then add red peppers and sprinkle with salt and pepper. Stir, add tomato paste, Worcestershire sauce, seasonings, bay leaves and lemon juice and stir all together.

Add the heavy cream and simmer for 10 minutes, don’t overcook the chicken livers. Sprinkle with parsley and serve with bread.


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