Fiery Peri-Peri Chicken Livers
A spicy and tangy South African classic featuring bird's eye chilies and lemon for a bold kick.
Origin & History
This recipe reflects the strong Portuguese and Mozambican culinary influences found throughout South African street food culture.
Ingredients
- 500g chicken livers, cleaned and trimmed
- 2 tbsp butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 4 tbsp peri-peri sauce
- 1 tsp smoked paprika
- Juice of half a lemon
- Salt and black pepper to taste
- 4 thick slices of toasted Portuguese rolls
Method
- 1
Heat butter in a large frying pan over medium-high heat.
- 2
Sauté the onions and garlic until translucent and fragrant.
- 3
Increase the heat and add the chicken livers, browning them for about 2 minutes on each side.
- 4
Pour in the peri-peri sauce, paprika, and lemon juice.
- 5
Simmer for 3 to 5 minutes until the sauce has thickened and livers are cooked but still slightly pink inside.
- 6
Season with salt and pepper and serve immediately on toasted rolls.
Top Tips
- Avoid overcooking the livers or they will become tough and grainy.
- Use a high-quality peri-peri sauce for the best flavor profile.
- Garnish with fresh parsley to add a burst of color and freshness.
Serve with
Traditionally paired with other South African classics:
Community Kitchen
Every South African family has their own version of this recipe — small tweaks passed down through generations. Do you make yours differently? Share your family variation with the community.
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