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Peri Peri Chicken Livers

Peri Peri Chicken Livers

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Knorr Chakalaka Soup and Robertons Peri Peri spice make it that much easier to prepare flawless Peri-Peri chicken livers at home. Serve your chicken livers as a starter with fresh bread or double the portion and enjoy as a main.

Preparation time


30 ml Knorr Chakalaka Soup
250 ml water
1/4 cup (35g) plain flour
5 ml Robertsons Peri Peri (for extra heat add more)
1 green pepper, diced
500 g chicken livers, cleaned
45 ml olive oil
2 onions, thickly sliced
crusty bread to serve

Preparation method

Dissolve the Knorr Chakalaka soup powder in the 250 ml cold water.
Place the flour in a plastic bag and season with Robertsons Peri Peri and salt and black pepper. Add the livers to the bag, then shake to coat well in the flour mixture.
In a clean pan, fry the onions in half of the oil until soft and caramelized for about 20 minutes and add the dissolved Knorr Chakalaka soup and allow to heat through and simmer till thickened.
Meanwhile, in another pan, heat the other half of the oil over medium heat, shake the excess flour from livers, then cook for 1 minute each side over medium heat or until browned and starting to crisp on the outside, but still pink in the centre.
Add the chicken livers to the sauce in the pan. Reheat for 5 minutes, serve with crusty bread.

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