Peri Peri Chicken Livers

Prep 10 mins Cook 20 mins Serves 2


  • 5ml Robertsons Portuguese Chicken Spice
  • 500g cleaned chicken livers
  • 15ml extra virgin olive oil, for frying
  • 1 green pepper, diced
  • 1 onion, sliced
  • 30ml Robertsons Paprika
  • 10ml Robertsons Peri Peri
  • 10ml Robertsons Garlic Flakes, soaked in boiling water and drained
  • 410 chopped tomatoes


  1. Season livers with Chicken Spice.
  2. Heat a little oil in a non-stick pan and brown livers, leaving them slightly pink inside.
  3. Remove from pan and set aside.
  4. Add a drop more oil and fry green pepper and onion for 2 minutes.
  5. Add spices and garlic and fry for a further minute to allow the flavours to develop.
  6. Add tomatoes and cook for 5 minutes. Season to taste.
  7. Return livers to pan and cook gently for 1 - 2 minutes to heat through.
  8. Serve with toast or Portuguese bread rolls.