Chicken Livers Peri Peri

Chicken Livers Peri Peri


"This is a spicy but succulent dish of chicken livers with a chili and vinaigrette gravy. It contains brandy as the magic ingredient. It is great for an entree or main meal. Serve with toasted bread or with fresh bread rolls, and watch your guests mop up the gravy with the bread!"


2 h 30 m servings 319 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 6.6g
  • 2%
  • Protein:
  • 20.3 g
  • 41%
  • Cholesterol:
  • 399 mg
  • 133%
  • Sodium:
  • 265 mg
  • 11%

Based on a 2,000 calorie diet

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  1. Place chicken livers in a large bowl, and pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, chili flakes, bay leaves, salt, and pepper. Stir together, and refrigerate for 1 to 2 hours.
  2. Remove livers to a bowl, and reserve marinade.
  3. Heat 1 tablespoon olive oil and butter in a large skillet over medium heat. Stir in onion, and cook until tender, about 7 minutes. Increase heat to medium-high, and stir in chicken livers; cook for 2 minutes, being careful not to overcook the livers. Stir in the tomato paste, Worcestershire sauce, chicken stock, and the reserved marinade. Simmer gently for 5 minutes. Pour in brandy, and heat through.
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  1. 27 Ratings


Excellent chicken liver recipe! Everyone loved it, thank you for sharing!

I followed the recipe exactly and the livers turned out quite tasty. I did find it a little too sour though; I will tweek it a bit next time.

im a big fan of liver and this recipe is excellent! ive made it a dozen times and cant ever get enough of it. great succes with friends - even got my boyfriend loving this dish even though he do...

Good but not great. I love chicken livers and we usually eat them floured and fried with gravy (healthy!) or fried with onions similar to this recipe. However, I'm not sure the work, even though...

Wonderful. I gave it a 3 for three reasons. I had to adjust the lemon and red wine vinegar according to my taste. Second, I didn't have brandy. Third, I added about 2 tablespoons of tomato juice...

Interesting flavor, but I felt the vinegar overpowered the dish. If made again, I will cut back quite a bit on the vinegar.

This recipe was absolutely delicious. I bought veal liver and had no clue how to prepare it. This recipe was my solution. I had no worcestershire sauce, red wine vinegar or brandy, so used red w...

I was so excited to try this ...... we were very disappointed. Not what we had hoped for.

I used lime instead of lemon. I would have liked it spicier but it was very flavorful. Marinating livers made them very soft. I will make this again.