Quick and Spicy Peri Peri Chicken Livers


  • 350g (12oz) Chicken Livers
  • 50g (3 Tbsp) Butter

For the Peri Peri Sauce

  • 15g (6-7) Thai Birds Eye Chilli Peppers
  • 70g (2 Medium) Banana Shallots
  • 4 Garlic Cloves
  • 2 Tbsp Malt Vinegar
  • 2 Tbsp Water
  • ½ Tbsp Lime Juice
  • 1 Tbsp Smoked Paprika
  • 1 Tsp Dried Basil
  • 1 Tsp Dried Oregano
  • ½ Tsp Dried Rosemary
  • ½ Tsp Salt


  1. Cut the stems off the chilli peppers and add them to a mini blender.
  2. Cut the shallots in half, peel them and roughly chop them then throw them in the blender.
  3. Peel the garlic cloves and add them to the blender.
  4. Pour in the vinegar, water, and lime juice and add the smoked paprika, basil, oregano, rosemary and salt, then blend to a smooth sauce.
  5. Heat a 30cm or 12″ nonstick frying pan over a high heat and when it is hot add the butter.
  6. When he butter begins to foam add the chicken livers and saute for 3-4 minutes getting a nice colour on the liver.
  7. Add the sauce, saute for another 2 minutes and serve hot.
Back to top button