Peri Peri Chicken Liver is one of our favourite dishes to order when we eat at Nando’s, a restaurant specializing in chicken here in Vancouver. So, I was excited when I stumbled upon this recipe. The recipe uses familiar and easily accessible ingredients. I did not have brandy and the dish tasted great without it. However, you may use it if you like. It is also important not to overcook the liver.
My husband and son ended up loving this dish especially with toasted bread.
Cooking Tips for Perfect Peri Peri Chicken Liver
Getting the texture just right is key when cooking chicken liver. Start by cleaning the livers carefully, removing any visible membranes or connective tissue. This step is crucial for a tender bite. When it comes time to cook, heat your pan over medium-high heat. A hot pan helps to sear the livers, locking in those delicious juices. Cook them just until they’re browned on the outside but still slightly pink in the center. Overcooking can lead to a rubbery texture, which is not what you want. Another tip is to let the livers rest for a few minutes after cooking. This allows the juices to redistribute, making every bite flavorful. If you’re looking for added depth, consider marinating the livers in a mix of peri peri sauce, garlic, and lemon juice for a couple of hours before cooking. This will infuse them with even more flavor.
Serving Suggestions and Pairings
Peri Peri Chicken Liver is versatile and can be served in several ways. One of the simplest options is to serve it on a slice of toasted bread, creating a delicious open-faced sandwich. You can also accompany it with a fresh salad to balance the richness of the liver. A simple arugula salad with a lemon vinaigrette works wonders. If you’re feeling adventurous, try serving the livers over rice or couscous, adding some sautéed vegetables like bell peppers or zucchini for a colorful and nutritious meal. For those who enjoy a bit of heat, drizzle some extra peri peri sauce over the dish. Don’t forget about sides like roasted potatoes or sweet potato fries, which can complement the flavors beautifully. Finally, consider a nice glass of red wine or a cold beer to wash it all down. These drinks can enhance the overall dining experience.
Frequently Asked Questions
What can I substitute for chicken liver if I don’t like it?
If chicken liver isn’t your thing, you could try using beef liver or even ground chicken as a substitute. Just keep in mind that the cooking times and textures will vary.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat them gently on the stove to avoid overcooking.
Can I make this dish ahead of time?
This dish is best enjoyed fresh, but you can prep the ingredients ahead of time. Chop the onions and measure out your sauces so everything is ready to go when you are.
What do you recommend serving with peri peri chicken liver?
Toasted bread is a great option for soaking up those delicious juices. You could also serve it with a simple salad or some rice to balance the flavors.
What are common mistakes when cooking chicken liver?
Overcooking is the biggest mistake, as it can turn the liver rubbery. Make sure to cook it just until it’s browned on the outside while remaining slightly pink in the center.
Peri Peri Chicken Liver
Ingredients
- 1 lb chicken liver trimmed and cut into bite-size pieces
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium onion chopped
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1/2 cup chicken stock
- 1 tbsp brandy optional
Marinade
- 3 tbsp olive oil
- 3 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 2 cloves garlic crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1-2 tsp crushed red pepper flakes or to taste
- 2 bay leaves
- Sea salt and freshly ground black pepper to taste
Instructions
- Place chicken liver in a large bowl, pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, red pepper flakes, bay leaves, salt, and pepper. Stir together, and refrigerate for 1 to 2 hours.
- Drain liver from the marinade and reserve marinade.
- In a large skillet, heat 1 tablespoon olive oil and butter over medium heat. Add onion; cook for 7 minutes or until browned and soft. Increase heat to medium-high; stir in chicken liver and cook for 2 minutes, being careful not to overcook the liver. Stir in the tomato paste, Worcestershire sauce, chicken stock, and the reserved marinade. Simmer gently for 5 minutes. Pour in brandy, if using and heat through.
Notes
Nutrition
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