Peri-Peri Chicken Livers

This recipe was developed for Janet’s friend William. He loves Peri-Peri Chicken Livers but it always takes him ages to prepare with all the spices and ingredients needed for the sauce. So here is a quick and easy recipe for you, William. Homegrown in South Africa.


  • 2 x 250 g chicken livers
  • 2 T (30 ml) flour
  • 2 t (10 ml) Ina Paarman’s Garlic Pepper OR Chilli & Garlic Seasoning
  • olive or canola oil
  • 1 onion, chopped
  • 1 t (5 ml) Ina Paarman’s Green Onion Seasoning
  • 1 x 200 ml Ina Paarman’s Peri-Peri Coat & Cook Sauce
  • soft Portuguese rolls
  • 1 lemon, cut into wedges

Halve the chicken livers.

Measure the flour and Garlic Pepper Seasoning in a plastic bag and shake the livers in the seasoned flour.

Preheat a heavy based non-stick frying pan. Add 2 T (30 ml) olive oil. Add the onion seasoned with Green Onion Seasoning. Brown the onion. Add more oil to the pan and add the livers and stir-fry until just cooked on the outside.

Add the Peri-Peri Sauce.

Bring to a slow simmer for 5 minutes. Cover with a lid and move pan away from the stove plate. Leave to rest and finish cooking in the residual heat of the pan for another 5 minutes.

Split the rolls and top with Peri-Peri livers.

Serve with a salad and lemon wedges.

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