Peri-Peri Chicken Livers

Peri-Peri Chicken Livers – A Smoky South African Favourite

Whether you’re a long-time fan or cautiously dipping your toe into the world of chicken livers, this recipe might just win you over. We had it for dinner last night and honestly? It hit every note. Rich, saucy, a little fiery, and completely comforting—Peri-Peri Chicken Livers are the kind of dish that tastes like a warm hug with a little attitude.

And the secret to that bold, smoky kick? It’s all in the Wilson’s Peri Oil, infused with smoked paprika. Unlike a blow-your-head-off heat, it brings depth and flavour—moreish and complex without being overpowering. Besides being ridiculously easy to make, this recipe is a brilliant way to turn a simple ingredient into something seriously satisfying. It’s also one of those dishes that feels both nostalgic and modern—a South African classic reimagined for the weeknight table.

Serve it with crusty bread to soak up that spicy sauce, or spoon it over creamy mash or pap. You can even turn it into a low-carb bowl with cauliflower mash or a fresh green salad. However you plate it up, it’s guaranteed to be a crowd-pleaser.

Peri-peri chicken livers

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 2 250 g tubs free-range chicken livers
• 1/4 cup Wilson's Foods Peri Oil (with smoked paprika)
• 8 cloves garlic sliced
• 1-2 t dried chillies optional
• 1 250 ml bottle hot peri-peri sauce
• 1/2 cup plain double-cream yoghurt or cream
• sea salt and freshly ground black pepper to taste
• 1/2 lemon juiced

Method

 

1. Rinse and drain the chicken livers. Heat the oil in a small saucepan over a medium heat. Add the garlic and cook until just golden, then add the chillies and stir to combine.
2. Remove from the heat, pour half the oil mixture into a bowl and set aside for serving.
3. Return the saucepan to a low heat and add half the peri-peri sauce and the yoghurt or cream. Bring to a simmer. Taste to see if you would like more peri- peri sauce. Season to taste, add a squeeze of lemon juice and remove from the heat.
4. Heat some oil in a pan and fry the livers in batches for 1–2 minutes on each side, then stir through the peri-peri sauce.
5. Serve with warmed Portuguese rolls and a drizzle of the reserved garlic-and- paprika oil.
6. Cook’s note: Nothing beats the comfort of a crusty, buttered Portuguese roll topped with hot- from-the-pan peri-peri chicken livers. These are super-fast, so don’t overcook them – just sear quickly as they will continue cooking in the hot sauce.

The best part about Peri-Peri Chicken Livers? It’s totally customisable. Add a splash of cream to mellow the heat, some lemon zest to brighten things up, or a handful of chopped parsley to finish it off with flair. Want it saucier? Just simmer a little longer. Cooking for someone spice-shy? Use half the peri oil and stir in a little olive oil.

There’s something undeniably South African about this dish. It’s hearty, unapologetic, and made for sharing. Whether it’s for a casual weeknight dinner or your next braai starter, these Peri-Peri Chicken Livers deliver.