Recipe by FAIRDINKUM
"This is a spicy but succulent dish of chicken livers with a chili and vinaigrette gravy. It contains brandy as the magic ingredient. It is great for an entree or main meal. Serve with toasted bread or with fresh bread rolls, and watch your guests mop up the gravy with the bread!"
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chicken livers, trimmed and cut into bite-size pieces
red wine vinegar
fresh lemon juice
crushed red pepper flakes
salt and freshly ground black pepper to taste
Excellent chicken liver recipe! Everyone loved it, thank you for sharing!
Wonderful. I gave it a 3 for three reasons. I had to adjust the lemon and red wine vinegar according to my taste. Second, I didn't have brandy. Third, I added about 2 tablespoons of tomato juice to cut down the acidity and to improve the consistency. However, that being done, if you are South African and don't have Peri-Peri sauce, try this recipe. It will remind you of sitting outside at Sunnyside Hotel, listening to music and enjoying true SA Peri-Peri chicken livers.
I followed the recipe exactly and the livers turned out quite tasty. I did find it a little too sour though; I will tweek it a bit next time.
im a big fan of liver and this recipe is excellent! ive made it a dozen times and cant ever get enough of it. great succes with friends - even got my boyfriend loving this dish even though he doesnt normally like livers - he now asks me to 'cook up those livers'!
Good but not great. I love chicken livers and we usually eat them floured and fried with gravy (healthy!) or fried with onions similar to this recipe. However, I'm not sure the work, even though it was minimal was worth the difference. My wife ate it but didn't really care for it. I'll stick to my other methods.
I did make a couple of changes. No peppers or brandy. Other than that, right by the book. When I look at the photo that was shown though, my Peri Peri looked nothing like that. I've uploaded a photo for comparison.
Interesting flavor, but I felt the vinegar overpowered the dish. If made again, I will cut back quite a bit on the vinegar.
I was so excited to try this ...... we were very disappointed. Not what we had hoped for.
This recipe was absolutely delicious. I bought veal liver and had no clue how to prepare it. This recipe was my solution. I had no worcestershire sauce, red wine vinegar or brandy, so used red wine and balsamic vinegar instead. The balsamico was a nice touch and made up for the missing worce sauce. During dinner we put on our top 10 list of tasty dishes. Thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Livers Peri Peri
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 202
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