Name: Peri Peri Chicken Livers ~ Cheat's Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 500 grams chicken livers; 125 ml bottle of Nandos Garlic Peri Peri Sauce (or substitute with the flavour, level of heat as per your taste); 1/2 teaspoon salt (or to taste); 3 fat cloves garlic finely chopped; 1/2 cup milk; 1-2 tablespoons of water (to adjust the thickness of the gravy); oil for shallow frying; 1 tablespoon butter

The first time I tasted peri peri chilli chicken livers was at Nandos at the Inorbit Mall, Mumbai a few years ago. Since I was not so fond of livers I ordered the spiced rice and the husband ordered the chicken livers in a thick spicy sauce accompanied by Portuguese bread. I remember quietly stealing some from his plate and finishing almost all of it. We frequented that place many times before it closed down eventually, for lack of business. However we never really tried recreating this dish although Roshan did try once but it was around the time when baby#2 was going to arrive and somehow I totally missed to bookmark his recipe for future reference.

Now since I like cooking chicken livers at home at least once in two months I was on a recipe hunt. Ever since we ordered some livers from Nandos my son has taken a liking towards it. I grabbed a bottle of Nandos Garlic sauce on my recent trip to the supermarket and the little fellow couldn’t wait until I finished cooking it. He polished it off with some Portuguese rolls within minutes and I barely managed to take a few pictures.

This is a cheat’s version because I didn’t make the gravy base/sauce from scratch but it is an easy way to get some delicious food on the table in a few minutes. Perfect for bachelors and novice cooks!

Thanks to Nandos for making their sauces commercially available – recreating a dish that is close to their original is now a breeze!

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3 from 1 vote

Peri Peri Chicken Livers ~ Cheat's Recipe

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Peri Peri Chicken Livers is a quick way to get delicious food on the table. Perfect for bachelors & novice cooks!

Course: Main Course

Author: Shireen Sequeira @ www.ruchikrandhap.com

Ingredients

500 grams chicken livers
125 ml bottle of Nandos Garlic Peri Peri Sauce or substitute with the flavour, level of heat as per your taste
1/2 teaspoon salt or to taste
3 fat cloves garlic finely chopped
1/2 cup milk
1-2 tablespoons of water to adjust the thickness of the gravy
oil for shallow frying
1 tablespoon butter

Instructions

Cut the chicken livers into two pieces (they are usually two parts joined together - break the joints and cut each part into two). Wash in a couple of changes of water and drain on a colander for a few minutes. Then marinate them with the salt and keep aside for 15-20 minutes.
After 15 minutes boil the marinated livers in hot water for about 3-4 minutes. There will be some froth/foam on top so remove the liver pieces carefully and set aside. Discard the water.
Heat oil in a pan and fry the liver pieces by tossing the pan until they harden a bit and turn brownish. Don't stir too much as they may crumble. Remove onto a plate.
To the same pan add some extra oil and fry the garlic. Add the butter and the peri peri sauce and simmer for a minute. Reduce the heat completely and add the milk slowly to the simmering paste and stir continuously till the sauce thickens. Do not cover the pan or cook the sauce on a high heat as the milk will curdle quickly. Add a few tablespoons of water to adjust the consistency of the gravy.
Add the fried chicken pieces and simmer for another 2-3 minutes. Remove from heat and serve hot with Portuguese bread or dinner rolls.

Recipe Notes

Depending on the livers and the type of sauce used the colour of the gravy could vary from a pale orange to almost greyish black - this however will not affect the taste of the dish.

Comments

Sunita says
January 22, 2019 at 4:56 pm

You’ve not used all the ingredients that you’ve mentioned while preparing the recipe. I think you need to edit this recipe. The ingredients has ginger garlic paste and fresh cream neither of which are used in the recipe.
- Shireen Sequeira says
  January 23, 2019 at 9:10 pm
  Hi Sunita,
  My apologies. I had corrected the recipe (method) by adding a few ingredients and missed to update the ingredients section accordingly. I have done the needful now
  - Sunita says
    January 27, 2019 at 8:57 am
    
    Thank you so much. Appreciate this blog.
    - Shireen Sequeira says
      February 1, 2019 at 9:54 am
      Thanks for the appreciation Sunita!
Andy says
June 27, 2019 at 11:00 pm
This is the best ‘Nando’s’ recipe ever! Did it with their new Vusa sauce and it was AMAZING! Thanks for sharing.
- Shireen Sequeira says
  July 2, 2019 at 10:12 pm
  Hi Andy,
  I am thrilled to hear that! 😀 Thanks for your feedback!! Glad you liked this recipe!

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