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Spicy Peri Peri Chicken Livers Recipe That Packs Bold Flavor - A Fiery, Fast Weeknight Favorite

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients
  

  • 1 pound (450 g) chicken livers, trimmed
  • 2 tablespoons olive oil (plus more for cooking)
  • 1 small onion, finely chopped
  • 4 cloves garlic
  • 2–3 red chilies (bird’s eye or Fresno), stems removed
  • 1 roasted red pepper (from a jar), drained
  • 2 tablespoons lemon juice (plus extra for serving)
  • 1 tablespoon red wine vinegar or apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon dried oregano
  • 1 teaspoon honey (or sugar)
  • Salt and black pepper
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)
  • Optional: a splash of chicken stock or water

Instructions
 

  • Prep the livers: Rinse briefly, pat very dry, and trim off any sinew. Cut large pieces in half. Season with salt and pepper.
  • Make the peri peri sauce: In a blender, add chilies, garlic, roasted red pepper, smoked and sweet paprika, oregano, lemon juice, vinegar, honey, 2 tablespoons olive oil, 1/2 teaspoon salt, and a few grinds of pepper. Blend until smooth. Adjust salt, lemon, or honey to taste.
  • Sauté the onion: Heat a large skillet over medium heat with a drizzle of oil. Cook the onion with a pinch of salt for 3–4 minutes until soft and lightly golden. Scrape out to a bowl and set aside.
  • Sear the livers: Increase heat to medium-high. Add a thin layer of oil. When shimmering, add the livers in a single layer. Cook 1.5–2 minutes per side until browned outside but still slightly pink inside. Do this in batches if needed to avoid steaming.
  • Add sauce and simmer: Return onions to the pan. Pour in enough peri peri sauce to coat (about 2/3 cup). Add a splash of stock or water if it looks too thick. Simmer 1–2 minutes to warm through and finish cooking the centers.
  • Check doneness: The livers should be just cooked through with a faint blush; they’ll be tender, not chalky. Season again with salt, pepper, and an extra squeeze of lemon.
  • Garnish and serve: Scatter parsley on top. Serve hot with lemon wedges, crusty bread, rice, or creamy mash to catch the sauce.