Peri Peri Chicken Livers recipe

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Ingredients

2 tablespoons olive oil
1 large onion, chopped
1 teaspoon cayenne pepper, or to taste
½ pound chicken livers, rinsed and trimmed
salt and ground black pepper to taste
1 tablespoon brandy

Nutrition Info

147.6 calories
carbohydrate: 4.1 g
cholesterol: 204.1 mg
fat: 9.2 g
fiber: 0.8 g
protein: 9.3 g
saturatedFat: 1.7 g
servingSize: -
sodium: 29.4 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until soft, 5 to 7 minutes.

  2. Increase heat to high. Season onion with cayenne pepper and cook for just 10 seconds before adding the chicken livers, season with salt and black pepper. Cook and stir chicken livers until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  3. Remove the pan from heat and pour brandy over the livers. Scrape the browned bits of food off the bottom of the pan with a wooden spoon. Stir and serve immediately.

Recipe Yield

4 servings

Recipe Note

This is another recipe we experienced while vacationing in South Africa. They serve it everywhere but finding a good version of this stuff isn't always easy. In South Africa they use Peri Peri powder instead of cayenne pepper. For me this recipe is a bit of a bust if it's not spicy enough.

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