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+ servings
chicken livers with spices on a small platter.

Peri Peri Chicken Livers

Spicy peri peri chicken livers cooked with onions, garlic, and lots of spices. A quick, budget, delicious meal!
Course Poultry
Cuisine African
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 262kcal
Author Adina


  • 1 lb chicken livers Note 1
  • 1 onion about 120 g/ 4 oz
  • 3 garlic cloves
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 teaspoon sweet paprika
  • ½ teaspoon smoked paprika
  • ½ teaspoon red chili flakes more or less to taste
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • 1 bay leaf
  • ¼ teaspoon fine sea salt more to adjust the taste


  • Prepare livers: Pat them dry with kitchen paper. Halve them. If some of them are very large, cut them into three pieces. Set them aside.
  • Chop the onion and the garlic finely.
  • Cook onions: Heat the butter in a large pan. Cook the onions, garlic, and a pinch of salt until soft, about 7 minutes, stirring often. Add the oil and all the spices. Stir for 1 minute.
  • Add the livers, cook for 1 minute. Then, flip and cook for another minute. Shove them on one side of the pan. Next, add the tomato paste and the white wine on the empty side of the pan and stir to dissolve the paste.
  • Mix everything. Cover and cook on low heat for 6-8 minutes until the livers are cooked through but not overcook. They should be tender and slightly pink, but not bloody or red. The internal temperature should be 73 degrees Celsius/ 165 degrees Fahrenheit.
  • Adjust the taste with more salt if necessary.


If frozen, thaw them in the refrigerator.


Serving: 1/4 of the dish | Calories: 262kcal | Carbohydrates: 5g | Protein: 28g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 641mg | Sodium: 243mg | Fiber: 1g | Sugar: 1g