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Meat, Africa and overseas

Peri-peri chicken livers with bread

Peri-peri chicken livers are a Mozambican dish of sautéed livers in a creamy spiced tomato sauce, served with bread for dipping. For 4 people, it takes 35 minutes, an easy skill level, and €2.40 per serving. The key is searing the livers over high heat for a very short time so they stay tender.

Tonight it's a Mozambican classic, chicken livers sautéed in a creamy peri-peri sauce, with bread to mop it all up.

Peri-peri chicken livers with bread
Total time
35 min
Difficulty
Easy
Cost per person
€2.40
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall

Chicken livers have a texture that surprises people when cooked right, tender and almost creamy, far from the dry reputation they sometimes get. Here, the tomato and cream sauce with peri-peri softens their strong flavor while keeping plenty of character from the paprika and chili. Toasted bread is there to soak up every bit of sauce, and it's usually the part everyone fights over.

This is a weeknight dish that breaks from the usual meats, quick to put together on an evening when you don't want to spend an hour cooking. It works best for curious adults or anyone already used to organ meats, since the flavor is stronger than plain chicken. It's also a good way to mix up your cuts of poultry without spending much.

The ingredients

4 people

Butcher

  • Chicken livers 600 g

Fruits and vegetables

  • Onion 2
  • Garlic 3 cloves

Pantry

  • Crushed tomatoesoften in the pantry 300 g
  • Peri-peri chili powderoften in the pantry 1 tsp
  • Paprikaoften in the pantry 1 tsp
  • Riceoften in the pantry 150 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 15 cl
  • Butter 30 g

Bakery

  • Baguette 1

Allergens Lactose, Gluten

The step by step recipe

  1. Clean the livers by removing the small membranes, then pat them dry.

    Soak them for 15 minutes in milk to mellow their flavor.

  2. Melt the butter, sauté the sliced onions and garlic, then add the livers and sear them. 6 min

    Don't stir too much at first, they brown better that way.

  3. Add the paprika, peri-peri, and crushed tomatoes, season with salt and pepper, and let simmer gently. 10 min

    If you don't have peri-peri, Espelette pepper works just as well.

  4. Pour in the cream and let it thicken for a few minutes while stirring. 3 min

    Don't let it boil hard, the cream would curdle.

  5. Cook the rice in salted water, slice the baguette, and serve it all with the livers. 11 min

    Toast the bread, it holds up better in the sauce.

Our tips to get it right

  • Pick livers that feel firm and have no yellowish spots, a sign they're fresh, and always rinse them in cold water before patting dry.
  • Cut the larger livers in half so they cook evenly, otherwise some pieces stay raw in the middle while others turn tough.
  • Taste the sauce before adding the cream, that's the moment to adjust salt and chili, since the flavors mellow out once the cream goes in.

The variations

  • Swap the chicken livers for rabbit or duck livers, the cooking stays the same but rabbit gives a milder flavor.
  • For a milder version, cut the peri-peri in half and add a pinch of sugar to balance the tomato.
  • To save time, use precooked rice and skip straight to cooking the livers, you'll shave off about ten minutes.

What to serve it with

  • Plain white rice
  • Toasted bread for dipping
  • Green salad with a sharp vinaigrette

Storage

Keep the livers in a sealed container in the fridge for up to 2 days, the texture fades quickly after that. Freezing isn't recommended, the cream sauce tends to separate once thawed. Reheat gently over low heat so the livers don't toughen up.

Questions about this dish

How do you know when chicken livers are cooked right?

They should stay slightly pink in the center, that's when they're most tender. Overcooking makes them dry and rubbery, so check them from the first few minutes.

Can you swap peri-peri for another chili?

Yes, Espelette pepper works well and brings a milder heat. Regular chili powder or a few drops of hot sauce also do the job.

Can you make this ahead of time?

You can make the tomato sauce the day before and keep it in the fridge. Add the livers and cream only when you're ready to serve so they keep their tender texture.

Do you really need to soak the livers in milk?

It's not required, but it softens their sometimes strong flavor, especially if you're not used to organ meats. Fifteen minutes is enough before patting them dry and cooking.

How long does it take to make peri-peri chicken livers with bread?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in peri-peri chicken livers with bread?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does peri-peri chicken livers with bread cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Always check the labels of the products you buy.

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