Portuguese Peri Peri Chicken Livers
Ingredients
- 500 g free range chicken livers, cleaned and trimmed
- 15 g birds eye chillies, finely chopped (~3 chillies)
- 20 g garlic, finely minced (~4 cloves)
- 5 ml lemon zest (about half a lemon)
- 20 ml lemon juice
- 30 ml olive oil
- 30 g butter
- 3 g smoked paprika
- 1 g dried oregano
- 200 g ripe tomatoes, roughly chopped (or 150ml passata)
- 10 g tomato paste
- 80 ml fresh cream
- 45 ml brandy or dry sherry
- 6 g coarse salt
- 15 g fresh parsley, roughly chopped
- crusty pao or bread, to serve
Instructions
- 1
Clean and trim the livers — remove any green bile spots and sinew. Pat completely dry with paper towels. Toss with the chillies, half the garlic, lemon zest, paprika, oregano and salt. Marinate for at least 20 minutes.
- 2
Heat a heavy pan or cast iron skillet over high heat until very hot. Add the olive oil and let it just start to smoke. You need high heat — livers should sear, not stew.
- 3
Add the livers in a single layer — work in batches if needed. Sear for 90 seconds per side until well browned outside but still pink inside. Remove and set aside — they will finish in the sauce.
- 4
Drop heat to medium. Add the butter. Once foaming, add the remaining garlic and any extra chilli. Saute for 1 minute until fragrant, then pour in the brandy and let it bubble for 30 seconds, scraping up all the browned bits.
- 5
Add the tomatoes and tomato paste. Stir well and cook on medium heat for 4-5 minutes until the tomatoes break down and the sauce thickens. Season with salt. Taste — add a small pinch of sugar if the tomatoes are acidic.
- 6
Remove from heat. Use a stick blender to blend the sauce until completely smooth. If it is too thick, add a splash of water. Return to medium heat.
- 7
Pour in the cream and lemon juice. Stir and simmer for 2 minutes until the sauce is glossy and coats the back of a spoon.
- 8
Add the seared livers back into the sauce. Fold through gently and cook for just 1-2 minutes — enough to heat through. Do not overcook. Still just pink inside, never grey and chalky.
- 9
Scatter over the fresh parsley and serve immediately straight from the pan with crusty pao. This dish waits for no one.
Notes & Tips
Dry livers = crispy sear
Moisture is the enemy. Pat them properly dry before marinating.
Don't overcook
Grey, chalky livers are a tragedy. Pull them early — they carry over in the sauce.
Blend while hot
The sauce blends smoother when the tomatoes are fully cooked down and still hot.
Heat level
3 birds eye chillies is serious. Drop to 1-2 if you want it warm rather than fiery.
Duck fat upgrade
Fry the livers in duck fat instead of olive oil. Life-changing.