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Spicy kick with buttery liver texture!|Addictive appetizer for peri-peri fans!|Made extra sauce for bread dipping!|Perfect heat level, not overwhelming!|Faster than takeout, tastier too!|Restaurant quality at quarter price!|Converted my liver-hating husband instantly!|Creamy sauce balances the heat perfectly!
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Peri Peri Chicken Livers Recipe
Master how to make authentic Nando's-style peri peri chicken livers at home with this quick and easy recipe. Learn how to cook these spicy, tangy livers to perfection for a restaurant-quality appetizer that packs a flavorful punch in under 30 minutes. Perfect for spice lovers!
Prep
15 mins
Cook
20 mins
Serve
4
Kcal
320
<ul class="ingredients-main-list"><li class="ingredients-single-item">500g fresh chicken livers, cleaned and trimmed</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 large onion, finely diced</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">1 red bell pepper, diced</li><li class="ingredients-single-item">4 tbsp Peri Peri sauce (medium or hot, according to preference)</li><li class="ingredients-single-item">1 tsp paprika</li><li class="ingredients-single-item">1/2 tsp cayenne pepper (adjust according to spice tolerance)</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">200ml chicken stock</li><li class="ingredients-single-item">100ml double cream</li><li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li><li class="ingredients-single-item">Juice of 1 lemon</li><li class="ingredients-single-item">Fresh coriander leaves, chopped for garnish</li><li class="ingredients-single-item">Crusty bread or garlic bread, to serve</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Start by preparing the chicken livers - rinse them thoroughly under cold water, then pat them dry with kitchen paper. Using a sharp knife, trim away any sinew, green or discolored parts. Cut the larger pieces in half, aiming for bite-sized pieces that will cook evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Heat the olive oil in a large frying pan over medium-high heat. Once hot, add the chicken livers and quickly sear them for about 1-2 minutes per side. You want them to brown on the outside but remain pink in the center. Remove the livers from the pan and set aside on a plate - don't worry if they're still quite rare as they'll cook further later on.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> In the same pan, reduce the heat to medium and add the diced onion. Cook for 5 minutes until it begins to soften, then add the minced garlic and red pepper. Continue cooking for another 3-4 minutes until the vegetables have softened but not browned.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Add the Peri Peri sauce, paprika, cayenne pepper, and dried oregano to the pan. Stir everything together and cook for about 30 seconds until fragrant - this helps to wake up the spices and intensify their flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Pour in the chicken stock, scraping the bottom of the pan with a wooden spoon to release any flavorful bits that have stuck. Bring to a simmer and let it reduce by half, which should take approximately 5-7 minutes. This concentrates the flavors and creates the base for your sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Once reduced, lower the heat and stir in the double cream. Allow the sauce to gently bubble for about 2 minutes until it thickens slightly. Season with salt and freshly ground black pepper to taste.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Return the seared chicken livers to the pan, along with any juices that have collected on the plate. Gently stir to coat them in the sauce. Cook for another 2-3 minutes until the livers are just cooked through but still tender - they should be slightly pink in the center. Be careful not to overcook them as they can quickly become tough.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Squeeze in the fresh lemon juice and give everything a final stir. The acidity balances the richness of the dish perfectly and brightens all the flavors. Taste and adjust seasoning if necessary.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Remove from the heat and transfer to a serving dish. Scatter the freshly chopped coriander over the top. Serve immediately while hot, with plenty of crusty bread or garlic bread on the side to mop up that delicious sauce. For an authentic Nando's experience, serve with a side of spicy rice or fries.</li></ol>
FAQ for
Peri Peri Chicken Livers Recipe
What ingredients are used in Peri Peri Chicken Livers from Nando's?
Nando's Peri Peri Chicken Livers include fresh chicken livers, olive oil, onion, garlic, red pepper, Peri Peri sauce, paprika, cayenne pepper, oregano, chicken stock, double cream, lemon juice and fresh coriander, served with bread for dipping.
How to cook Peri Peri Chicken Livers from Nando's at home?
Learn how to cook Peri Peri Chicken Livers from Nando's by first searing trimmed livers until browned but still pink inside. Then, sauté onions, garlic and peppers, add Peri Peri sauce and spices, reduce with chicken stock, stir in cream, and return the livers to finish cooking. Finish with lemon juice and fresh coriander.
What's the best way to clean and prepare chicken livers before cooking?
Rinse chicken livers under cold water, pat dry with kitchen paper, then use a sharp knife to remove any sinew and green or discoloured parts. Cut larger pieces in half to ensure even cooking. This preparation is crucial for achieving a smooth texture and removing bitter elements.
Why should chicken livers remain slightly pink in the centre when cooked?
Chicken livers should remain slightly pink in the centre to maintain their tender, creamy texture. Overcooking will make them tough and grainy. The internal temperature should reach 70°C for food safety while preserving their delicate consistency and rich flavour.
What sides pair well with spicy Peri Peri Chicken Livers?
Complement spicy Peri Peri Chicken Livers with Portuguese-inspired sides like spicy rice, peri-peri chips, grilled corn on the cob, a fresh green salad, or a cooling cucumber and yoghurt dip. Crusty bread or garlic bread is essential for mopping up the flavourful sauce.
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.