One Pan Portuguese Peri Peri Chicken Livers with Potatoes

I’m not a big lover of chicken livers, or liver of any kind for that matter. But this recipe is one that I do enjoy. It hits those sweet flavour spots of spicy, salty and tart. It could easily rival Nandos Peri Peri livers in my opinion. It’s quick and easy for a week night dinner and comes together in about 30 minutes.

One Pan Portuguese Peri Peri Chicken Livers with Potatoes

2 Tbsp peri peri oil (regular oil is just fine too)
3 Tbsp lemon juice
2 Tbsp Robertsons Portuguese Chicken spice
500g Chicken livers cleaned

Combine all of the above ingredients and leave to marinate about 10 minutes.
Heat a heavy based frying pan on medium heat. Add 2 Tbsp cooking oil. Saute the livers until cooked. Remove from pan and set them aside.

2 Tbsp butter,
1 large onion diced
2 med potatoes cut into large chunks
2 tsp Robertsons Portuguese Chicken spice
2 Tbsp peri peri sauce
1 Tbsp mayonnaise
1 Tbsp yoghurt
a handful of fresh dhania (coriander) chopped
1 or 2 green chillies slit lengthways
5ml sugar
1 tsp Salt

In the unwashed frying pan, heat the butter and saute onion till soft.
Add the potatoes and a little water and allow to simmer until the potatoes are almost soft.
Add half tsp salt and all other ingredients except livers and coriander. Allow to simmer for 5 minutes.
Add livers back to the pan with the other half tsp salt and heat through. Add the freshly chopped dhania (coriander) and stir through just before serving. Serve with crusty Portuguese rolls for authenticity. This goes really well with roti too.


Leave a Reply

Your email address will not be published. Required fields are marked *