Craving something warm, spicy, and soul-hugging this winter? Say hello to your new weeknight obsession: Creamy Peri Peri Chicken Livers & Mushrooms! This dish is rich, fiery, and ridiculously comforting – basically a warm hug in food form. And the best part? It’s low effort, high reward, making it perfect for those “I need something delicious and fast” kind of nights.
Whether you’re team “I love livers” or just here for the mushrooms, this recipe delivers BIG on flavour. Think golden-seared chicken livers swimming in a velvety peri-peri cream sauce with garlicky mushrooms, a pop of red pepper, and just the right amount of heat to keep things toasty. Spoon it up with crusty Portuguese rolls, and you’ve got a dinner that’s as satisfying as it is spicy.
Let’s get cooking…
🍄 Creamy Peri Peri Chicken Livers & Mushrooms
Serves 6 | Recipe and image credit: The South African Mushroom Farmers’ Association
You’ll Need:
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500g free-range chicken livers
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1 Tbsp olive oil + extra for cooking
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1 Tbsp butter
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1 white onion, finely diced
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2 cloves garlic, minced
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3–5 fresh bay leaves
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250g white button mushrooms, sliced
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1 red bell pepper, finely diced
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1 Tbsp Worcestershire sauce
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70g tomato paste
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2 tsp smoked paprika
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1–2 tsp chilli flakes (you choose your fire level 🔥)
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250ml cream
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Zest and juice of 1 lemon
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Salt and pepper to taste
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6 warm Portuguese rolls for serving (non-negotiable)
🔥 Method:
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Dry your livers (yes, it makes a difference!). Use a paper towel to pat them dry – this helps them sear like a dream.
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Heat a splash of olive oil in a large frying pan and sear the chicken livers until golden brown on the outside. They should still be pink inside. Season and set aside.
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In the same pan, drop in the butter and maybe a little more olive oil. Add onions and sauté until soft, then garlic until fragrant.
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Time to turn up the flavour: toss in bay leaves, mushrooms, red pepper, Worcestershire sauce, tomato paste, paprika, and chilli flakes. Cook until everything smells amazing and the tomato paste deepens in colour.
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Pour in the cream and bring to a gentle simmer. Add the livers back into the pan.
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Let it all bubble for 5–10 minutes – you want the sauce thick and dreamy, and the livers just cooked through (a hint of pink inside is perfect).
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Finish with a burst of lemon zest and juice. Stir through for that zingy, bright lift.
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Serve immediately with crusty Portuguese rolls and prepare to fall in love with every spicy, creamy bite.
✨ Why This Dish Slaps:
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It’s budget-friendly without skimping on indulgence
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Comforting enough for winter, spicy enough to keep things interesting
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Quick enough for weeknights, impressive enough for a dinner with friends
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That bread dunk? Game-changing.
So go ahead, spice up your week with this creamy, dreamy plate of peri-peri perfection. Your taste buds (and your wallet) will thank you.