Creamy Chicken Livers In Peri-Peri Sauce

Annelien Pienaar – Food Consultant
(Author of: Meat the Ultimate Guide / Vleis die Omvattende Gids, Boerekos with a Twist/ Boerekos met ‘n Twist)


15 ml (1 Tbsp) butter
15 ml (1 Tbsp) olive oil
1 large onion, finely chopped
15 ml (1 Tbsp) crushed garlic
500 g chicken livers or stomachs, cleaned
1 large red pepper, seeded and finely chopped
250 g mushrooms, shredded
5 thyme sprigs
15 ml (1 Tbsp) smoked paprika 15 ml
(1 Tbsp) Worcestershire sauce
15 ml (1 Tbsp) chutney
75 ml (5 Tbsp) Impala Vleis™ Peri-Peri Sauce
30 ml (2 Tbsp) tomato purée
65 ml (¼ cup) lemon juice
salt and pepper to taste
250 ml (1 cup) cream
30 ml (2 Tbsp) brandy


1. Heat the butter and olive oil in a heavy-based pan. Sauté the onion for 3 minutes, add the garlic and stir-fry for 2 minutes.

2. Add the chicken livers and stir-fry until browned on the outside, but still red inside.

3. Add the pepper, mushrooms, thyme, smoked paprika salt, Worcestershire sauce, chutney, peri-peri sauce, tomato purée and lemon juice, and cook for 8 minutes.

Remove from the heat.

4. Season with salt and pepper. Stir in the cream and brandy, and serve immediately with freshly baked bread or pasta.