Peri-peri Chicken Livers

Franschhoek chef Jean Pierre Smith’s reputation is on the rise at Lust Bistro and Bakery. Try his Peri-peri chicken livers with wood-fired sourdough bread

“This menu item has been a firm favourite of LUST patrons since we included it in the winter menu of 2015. It is fantastic with the Early Mist Riesling from Casey’s Ridge Farm in Elgin.”

chicken liver imageSpice Mix

This is a dry-mix that you can keep handy in the pantry for when you need it.

  • 2tbs smoked paprika
  • 1tsp cayenne pepper
  • 1tsp garlic powder
  • 1tsp salt
  • ½ tsp ground black pepper
  • ½ tsp lemon zest
  • ½ tsp dried oregano
  • ½ tsp mixed spice

Peri-peri Chicken Livers

Serves 4
Preparation time: 30 minutes

  • 400g fresh chicken livers, cleaned
  • milk
  • ½ onion, chopped
  • 1 clove garlic, creamed
  • 50ml brandy
  • 1 tbs peri-peri spice (see recipe above)
  • 125ml fresh cream
  • 1tbs crème fraiche
  • 4 thick slices of sourdough bread


  1. For the spice mix: Mix all ingredients together. Store in an air-tight container until needed.
  2. For the chicken livers: Soak the chicken livers in milk (just enough to cover the livers) for 20 minutes. Strain. Discard milk and pat livers dry. Sauté the onions in olive oil and butter until cooked, then add the garlic, spice mixture and chicken livers. Cook livers for approx. 1 minute on each side – then add the brandy to the pan and set alight to burn off alcohol. Once the flame has died down – add the fresh cream and reduce by half. This should take approximately 4-5 minutes. Remove from heat – stir in the crème fraiche and serve with sourdough bread.

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