EN DE FR ES PT IT
Peri-Peri Chicken Livers with Onion
Recipe

Peri-Peri Chicken Livers with Onion

Quick & Easy

Quick-seared chicken livers with soft onions, finished in a punchy peri-peri and lemon glaze.

Why smarter

17 minutes is realistic: 4 min trim/pat dry/slice onion, 1 min heat pan, 5 min sauté onion, 6 min sear and finish livers, 2 min reduce sauce, 1 min lemon and plate.

Chef tip

For tender livers, keep the pan hot for the sear, then finish briefly on medium—overcooking makes them grainy. Shortcut: Use store-bought peri-peri sauce; use pre-trimmed or minimally trimmed chicken livers.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 350 g chicken livers 350.000 g chicken livers
2 1 onion 1.000 onion
3 4 tbsp peri-peri sauce 4.000 tbsp peri-peri sauce
4 1 lemon 1.000 lemon

Method

  1. Trim any sinew from the chicken livers and pat dry. Slice the onion into thin strips. Cut the lemon into wedges.
  2. Heat a wide pan over medium-high heat with a little oil. Sauté the onion with a pinch of salt until softened and lightly browned, 4–5 minutes.
  3. Turn heat to high. Add the chicken livers in a single layer and sear until browned, about 2 minutes per side.
  4. Reduce heat to medium. Cook, stirring once or twice, until just cooked through (still juicy), 1–2 minutes more.
  5. Add peri-peri sauce and 1–2 tbsp water. Bubble for 1–2 minutes, tossing to coat until glossy.
  6. Squeeze over lemon to taste, season with salt and pepper, and serve immediately with the onions.