Peri-Peri Chicken Livers
Chicken livers fried hot and fast in a garlicky chilli, lemon and paprika sauce. Ready in 25 minutes.
- Time25 min
- LevelEasy
- Costabout £2.02 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the rice following the packet instructions. Keep warm.
- 2
Pat the livers dry and season well. Heat 1 tbsp oil in a large frying pan over a high heat and fry the livers in a single layer for 2 minutes each side until browned. Tip onto a plate.
4 min - 3
Add the rest of the oil and fry the onion over a medium heat for 4 minutes. Add the garlic, chilli, paprika and oregano and cook for 1 minute.
5 min - 4
Stir in the tomato purée, vinegar, lemon juice and water. Bubble for 2 minutes.
- 5
Return the livers and any juices. Cook for 3 to 4 minutes, until just cooked through with no pink in the middle. Do not overcook or they go grainy.
4 min - 6
Scatter with parsley and serve over the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.