Peri-Peri Chicken Livers with Onion Gravy

A Love Letter to Chicken Livers

Chicken livers were one of the first foods that made me feel connected to both comfort and culture. My earliest memory of them goes back to childhood, when my mother would cook livers and giblets from a whole chicken. She’d serve them at breakfast alongside eggs, toast, baked beans, and a rich onion gravy. I loved them. They were hearty, soulful, and full of flavor.

Years later, I was pleasantly surprised to spot chicken livers on the menu at Nando’s, the Southern African–Portuguese fusion chain. Their peri-peri livers transported me right back to my mom’s kitchen table.

There was even a period in my life when I had anemia, and liver became a medical necessity. At first, I ate it just for the iron. But soon I realized: chicken liver wasn’t just good for me, it was truly delicious.

Why Eat Liver?

I’ll never understand why people call liver “gross.” Yes, it’s organ meat, but when cooked right, it’s tender, savory, and deeply satisfying.

It’s also one of the most nutrient-dense foods you can eat, packed with:

• Iron – especially heme iron, which the body absorbs easily

• Vitamin B12 – crucial for energy and red blood cell formation

• Vitamin A – supports vision and immune health

• Selenium – helps maintain thyroid function

• Folate – essential for cell growth and repair

• High-quality protein

Think of it as nature’s multivitamin, only far more flavorful.

Chicken Livers in Southern Africa

In Southern Africa, chicken livers aren’t just an afterthought, they’re a star. They’re often cooked with onions, tomatoes, garlic, chili, and bold spices to make a rich, saucy dish. At home, they’re served with pap (maize porridge) or sadza, while restaurants often offer them with bread as a starter. This culinary tradition influenced chains like Nando’s, which helped spread peri-peri chicken livers around the world.

Why This Recipe Works

• Flour dredge for texture – Lightly coating the livers in flour helps them brown evenly and naturally thickens the gravy.

• Blooming the spices – Cooking peri-peri and coriander with onions unlocks deeper flavor.

• Onions cooked two ways – Caramelized but still crisp, they add both sweetness and bite.

• Quick sear, gentle simmer – Locks in flavor while keeping the livers tender.

• Creamy finish – A splash of cream (or milk + powdered milk) balances richness and rounds out the sauce.

• Resting time – Allowing the dish to sit off the heat helps the flavors settle.

Yield: 4

Author: Dontmissmyplate

Print

With ImageWithout Image

Peri-Peri Chicken Livers with Onion Gravy

Rich, spicy, and comforting, these Peri-Peri Style Chicken Livers in Onion Gravy bring bold Southern African and Portuguese-inspired flavors to your table.

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Cook modePrevent screen from turning off

Ingredients

• 510 g (about 1.2 lb) chicken livers, cleaned and patted dry
• ½ medium red onion
• ½ medium yellow onion
• 2–3 garlic cloves, minced
• 2 teaspoons Portuguese or peri-peri chicken spice (I used Robertsons)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon chilli flakes
• ½ teaspoon black pepper
• ½ teaspoon Italian seasoning
• ½ teaspoon ground coriander
• 1 teaspoon Royco Usavi Mix (or another mild, low-sodium all-purpose seasoning with some thickening)
• ¼ cup + 2 tablespoons flour, seasoned with 1/4 teaspoon of salt, black pepper, and garlic powder each
• ⅔ cup chicken stock
• 4 tablespoons cooking oil
• 3 tablespoons butter
• Salt and black pepper, to taste
• 3 teaspoons powdered milk + ½ cup water (or substitute with cream)
• 1 tablespoon tomato paste
• 1 lemon (use half to clean the livers and the other half to finish once cooked)
• Fresh parsley, for garnish

Instructions

1. After soaking the chicken livers briefly in water with a bit of lemon juice, pat them dry with paper towels. Trim away any connective tissue or excess fat.
2. Slice the onions into thin wedges and mince the garlic.
3. Combine all your dry seasonings (except the all-purpose seasoning) and set aside.
4. In a shallow bowl, season ¼ cup of flour with salt, black pepper, and garlic powder. Lightly coat the livers in the seasoned flour and shake off any excess.
5. Heat 2 tablespoons of oil and 1 tablespoon of butter in a large, deep pan over medium-low heat.
6. Add the red and yellow onions along with the garlic. Cook until golden and lightly caramelized but still slightly crisp.
7. Add 1 tablespoon of oil and 1 tablespoon of butter, then stir in the combined spices, letting them bloom for 1–2 minutes.
8. Remove the onion mixture from the pan and set aside.
9. Add the remaining oil and butter to the pan. Sear the livers for 3–4 minutes per side until browned but not fully cooked through.
10. Return the onions to the pan.
11. Add the chicken stock, all-purpose seasoning, and tomato paste. Stir to combine and deglaze the pan.
12. Simmer gently for 5–7 minutes, or until the livers reach an internal temperature of 160°F (71°C). Avoid overcooking.
13. Stir in the powdered-milk-and-water mixture (or cream) and cook for 1–2 more minutes until the sauce thickens slightly.
14. Remove from the heat and let the dish rest for 5 minutes.
15. Squeeze the juice from the remaining half lemon over the livers and garnish with chopped parsley.
16. Serve hot with fresh bread, pap/sadza, or mashed potatoes.

Nutrition Facts

Calories

370

Fat (grams)

23.5 g

Carbs (grams)

11 g

Fiber (grams)

1.5 g

Protein (grams)

29 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

www.dontmissmyplate.com/how-to-cook/2025/10/1/the-best-chicken-livers-and-onion

Please credit dontmissmyplate.

Did you make this recipe?

Tag @dontmissmyplate on instagram and hashtag it #dontmissmyplate