Peri-peri chicken livers
Last weekend we camped for the first time here on the south-eastern coast of South Africa. It was so much fun and we are already planning our second camp trip – but more on this in future posts.
The reason I mention it in this post is that we usually prepare our food either on the fire or on our small gas stove when we camp. So, this was the case when we made a favourite camping breakfast dish, namely Peri-peri chicken livers.
Put it on the table:
This is a super-fast dish to prepare. The biggest job is making sure the chicken livers are thoroughly cleaned. I usually soak the livers in cold water and then remove any connective tissue, this will prevent them from tasting bitter.
Chicken livers – ready to be soaked in cold water
Ingredients
500g chicken livers
1 onion, chopped
3 garlic cloves, chopped
1/3 cup Nando’s Prego sauce
1 small packet (3 tablespoons) Nando’s medium Peri-peri sauce (optional)
½ cup cream (or plain double-cream yoghurt)
salt & pepper
Chopped onion and garlic
Heat oil in a saucepan (or a ‘potjie’ when camping) over medium heat. Fry the onions until just golden brown. Then add the chopped garlic and fry for another minute.
Onion and garlic in the ‘potjie’
It’s time to add the chicken livers. Make sure that the livers are not overcooked – they basically just need to be seared, as they will continue to cook in the hot sauce.
Chicken livers in the ‘potjie’
Berto keeps a watchful eye on the chicken livers
Seared chicken livers
Now it’s time for the hot sauce. I like mild hot sauce and that’s why we use Nando’s Prego sauce. Add salt and pepper to taste.
Add the Prego sauce
After the chicken livers have simmered in the sauce for a few minutes, it’s time to add the cream. Stir it through and then remove from the heat.
Stir in the cream
- Note: After the dish has finished cooking, I scoop out my portion and then Berto adds a packet of Nando’s Peri-peri sauce to give it an extra kick.
The best way to enjoy Peri-peri chicken livers is with buttered Portuguese rolls.
Peri-peri chicken livers with Portuguese rolls
I’m not sure what I enjoyed most – the chicken livers or the lovely view over the Kwelera River.
- Post coming soon on our camp weekend at Areena Riverside Resort on the banks of the Kwelera River (read here).
Wet and Dusty Roads 
Looks like a lovely dish and setting for a nourishing breakfast. It seems like everything tastes better when cooked outside over a grill. I’m looking forward to hearing more about your camping trips!
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The meals I enjoy the most are the ones I eat outside! Chicken livers may not be everyone’s favourite, but they are healthy and nutritious — a great source of vitamin B. Thanks Tricia, it was an absolute feast to camp again … I’ll tell you more about it soon.
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I’ll take the river. You can have all the livers! I hope there was wine as I will take that too! 🙂 Mel
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Haha Mel, you’re funny 😁! You know us! Of course there was wine … but it was still a little early in the morning for a glass (though it was warm enough for one).
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Corna, Ek het dit so lanklaas gemaak of geëet. Dit lyk baie lekker sommer so langs die rivier ☺️
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Ons maak hoenderlewers ook nie gereeld nie – eintlik net wanneer ons kamp omdat dit so vinnig en maklik is om voor te berei. Die Kwelera Rivier is prentjiemooi … ek vertel binnekort meer van ons eerste kamp hier aan die suidoostelike kus van ons land!
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Ek sien daarna uit om meer van julle deel van die land te sien.
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Chicken livers will not be for everyone. My first taste of peri peri chicken livers was in Maputo, back when it was Lourenco Marques. Delicious!
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True, few of our friends actually like chicken livers (more for us). I think Mozambique should be the ultimate place to eat Peri peri chicken livers!
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Grant would approve of the hot sauce but not the chicken livers. When I first came to the States it was something my aunt and uncle used to cook though not with a tasty sauce. I didn’t mind it but I became vegetarian in 1991. Camping by the river sounds fun.
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Wow, you’ve been a vegetarian for a long time! Hmm, chicken livers is not for everyone. We cooked chicken livers for our spaniels at least once a month (without the hot sauce, of course) and then mixed that with rice – they loved it! The camp by the river was lovely – it was great to be back in nature again.
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It’s a well-known fact that the food you eat whilst camping or hiking can leave a lot to be desired. But it doesn’t have to be that way as there are many proper campfire meals you can munch on the move.
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That’s very true Aiva! One can still enjoy tasty (and nutritious) meals when camping. But then again, even the simplest dish can be delicious when you’re in nature.
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🥰🥰🥰
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Delicious! I adore chicken livers and also lambs liver ! I always soak in.milk to get the bitterness out so it’s good to hear that water works just as well. I know that Nando’s is South African and although I’ve never dined in one, they are all over the place here but I haven’t seen their condiments or sauces. Next time I’m in Waitrose or Sainsbury’s I’ll take a careful look to see if they stock them there as your dish sounds very tasty. Do you sometimes eat at Nando’s in SA?
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Yes, I know that one can soak lamb liver in milk or even buttermilk (I’ve heard of people soaking it in salt and lemon water as well). For chicken livers, plain water works fine – especially when one is camping and does not always have everything at hand. Nando’s has a wide range of condiments available in stores across South Africa. We buy very few takeaways, but when we do, it’s always at Nando’s – we love their chicken!
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Wat sal ek nou sê!??? Hoenderlewertjies op mieliepap is ons geliefkoosde ontbyt. Ogh, en nou deel jy met my julle peri-peri resep. Corna, jy is ñ engel!!!!!!!
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Op mieliepap? Hoekom het ek nog nooit daaraan gedink nie! Dit lyk my ons twee leer mekaar nou iets … ek gaan dit volgende keer probeer. Dankie Una 🥰.
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Ons eet dit as ontbyt, Corna. Pap met gebraaide hoenderlewertjies en uie.
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I haven’t had all that much liver over the years so would definitely give this a try. The sauce looks particularly appealing, so creamy. I rarely eat chopped onion and garlic these days because of a recent reflux diagnosis, but what a treat this would make on a cheat day.
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We actually eat very few chicken livers (I think the last time was maybe 3 years ago). But it’s a treat if it’s cooked right (and you’re right Leighton, that sauce is delicious)! Oh, reflux can be a bugger (and especially spicy food and reflux are not good friends). Good luck, I now understand why you had to make a change to your eating habits.
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We need to step up our game when making meals while camping! Looks delicious. Can’t wait to hear more about the camping trip.
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Your camping food is probably going to look a little different from now on (but I suppose the baby’s food isn’t going to be too much trouble – for now). It’s so nice to pitch our tent again. Staying in hotels is of course more luxurious, but also so much more expensive. So, when camping, you can plan excursions more often!
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That’s one of the reasons why we like to camp too! It means we can do more traveling as it’s much cheaper than staying in a hotel and also because we just really enjoy nature. We have our first camping trip booked with our little one in April, but we’ll be staying in a cabin/yurt. We’ll see how that goes before trying to camp in a tent!
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Oh, that’s exciting! I think the cabin/yurt is a safe bet for a first camp with your little one.
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